Garden Veggie and Ravioli Skillet with Pistachio Herb Butter.
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Half Baked Harvest · by Tieghan Gerard★ 4.9 (17)

Garden Veggie and Ravioli Skillet with Pistachio Herb Butter.

NUTRITION · PER SERVING40M COOK
CAL 24%·PRO 30%
CARBS 42G35% OF CAL
5G FIBER30G OTHER7G TOTAL SUGAR
FAT 30G55% OF CAL
13G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cheese ravioli with fresh garden vegetables in a pistachio herb butter sauce. A elegant, comforting one-skillet pasta dish with seasonal vegetables.

mainitalianpastagluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 8 tablespoons unsalted butter (softened)
  • 1/2 cup fresh herbs (I used basil (thyme + oregano))
  • 1/2 cup roasted pistachios (finely chopped)
  • 1 clove garlic (minced or grated)
  • 1 tablespoon lemon zest + juice
  • 1/2 cup grated parmesan cheese
  • pinch of salt and pepper (to tatse)
  • 2 tablespoons olive oil
  • 1 ear corn (kernels removed from the cob)
  • 1 red pepper (sliced)
  • 1 small bunch asparagus (ends trimmed and then chopped)
  • 1 small zucchini and or summer squash (sliced into rounds)
  • 1 cup cherry tomatoes
  • 1/2 teaspoon salt + pepper
  • 16 - 20 ounces prepared cheese ravioli
  • 1/2 cup white balsamic vinegar
  • pinch of crushed red pepper flakes
PREP
20M
SODIUM
648MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.