Ravioli With Pesto

1. 1

   Heat canola oil in a large skillet over medium-high heat.

2. 2

   Add mushrooms to skillet and cook 3 minutes.

3. 3

   Add red pepper, broccoli and 1/3 cup water to skillet, cover and cook 4 minutes or until broccoli is crisp-tender.

4. 4

   Remove lid and cook another 1 minute or until water has evaporated.

5. 5

   Using tongs, remove 1 cup of broccoli from skillet and set aside.

6. 6

   Remove skillet from heat and cover.

7. 7

   In a food processor, combine reserved broccoli, spinach, pine nuts, Parmesan, olive oil, salt and black pepper.

8. 8

   Pulse until blended and smooth; set aside.

9. 9

   Meanwhile, cook pasta according to package directions.

10. 10

    Drain, reserving 1/2 cup water, and return the pasta to the pot.

11. 11

    Stir the mushroom mixture into the pasta pot with 1/2 cup pesto, adding the reserved pasta water if necessary to thin the sauce.

12. 12

    Refrigerate unused sauce for up to 1 week.

* Per serving · 4 servings · Values may vary.