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7Ingredients
45Minutes
480Calories
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Ingredients
US|METRIC
6 SERVINGS
- 5 oz. baby spinach (fresh, chopped)
- 16 oz. artichoke hearts (diced)
- 2 Tbsp. pesto
- 2 cups Alfredo sauce
- 1/4 cup vegetable (/chicken broth)
- 25 oz. frozen ravioli
- 1 cup Italian cheese blend (shredded)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol45mg15% |
Sodium2170mg90% |
Potassium570mg16% |
Protein15g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber9g36% |
Sugars5g |
Vitamin A60% |
Vitamin C20% |
Calcium40% |
Iron15% |
* 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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Reviews(6)
Alex 4 years ago
Didn't work at all. Pasta stayed raw and didn't cook. In future I'll make my own adapted version.
Adapted recipe to Made it healthy; hoe made alfredo sauce healthy version, with whole wheat pasta, mushrooms, leaks, artichoke, pesto, beans for protein, low fat rasped cheese.
Randi M. 8 years ago
Love this recipe. I used beef ravioli and it was a good contrast to everything else. I think the only way it could be better is to make home made ravioli.
Isabelle M. 8 years ago
I added some sautéed leeks and Portobello...amazing recipe! A keeper!!! Next time I will try to thin the Alfredo sauce with some white wine for fun :-)