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.
