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Garden Veggie and Ravioli Skillet with Pistachio Herb Butter.
HALF BAKED HARVEST17Ingredients
20Minutes
480Calories
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Ingredients
US|METRIC
6 SERVINGS
- 8 Tbsp. 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 Tbsp. lemon zest (+ juice)
- 1/2 cup grated Parmesan cheese
- 1 pinch salt (and pepper, to tatse)
- 2 Tbsp. olive oil
- 1 ear corn kernels (removed from the cob)
- 1 red pepper (sliced)
- 1 bunch asparagus (ends trimmed and then chopped)
- 1 zucchini (small, and or summer squash, sliced into rounds)
- 1 cup cherry tomatoes
- 1/2 tsp. salt (+ pepper)
- 20 oz. cheese ravioli (prepared)
- 1/2 cup white balsamic vinegar
- 1 pinch crushed red pepper flakes
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium700mg29% |
| Potassium450mg13% |
| Protein15g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A40% |
| Vitamin C70% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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