Ravioli with Spinach Pesto

    START TO FINISH: 20 minutes MAKES 4 servings

    1 9-ounce package refrigerated four-cheese ravioli or tortellini

    12 ounces baby pattypan squash, halved, or yellow summer squash, halved lengthwise and cut into 1⁄2 -inch pieces

    31⁄2 cups fresh baby spinach

    1⁄2 cup torn fresh basil

    1⁄4 cup bottled Caesar vinaigrette salad dressing with Parmesan cheese

    2 tablespoons water

    Shredded Parmesan cheese (optional)

    1 Cook ravioli according to package directions, adding squash during the last 2 minutes of cooking; drain. Return ravioli mixture to hot pan.

    2 Meanwhile, for pesto, in a blender combine spinach, basil, salad dressing, and the water. Cover and blend until smooth, stopping to scrape down blender as needed.

    3 Pour pesto over cooked ravioli mixture; toss gently to coat. Sprinkle each serving with cheese.

    PER SERVING: 218 cal., 6 g total fat (2 g sat. fat), 27 mg chol., 525 mg sodium, 31 g carb., 3 g fiber, 11 g pro.