Spinach Ravioli with Fresh Tomato Basil Sauce and Sautéed Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach Ravioli with Fresh Tomato Basil Sauce and Sautéed Zucchini

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Fresh Tomato Basil Sauce and Sautéed Zucchini

Enjoy a vibrant plate of fresh spinach ravioli glazed in a zesty tomato basil sauce and paired with tender sautéed zucchini. This dish combines the heartiness of pasta with the brightness of fresh vegetables for a satisfying, balanced meal.

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NUTRITION

558kcal
Protein
33.1g
Fat
21.7g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

250 g Spinach Ravioli

150 g Fresh Tomatoes

5 g Fresh Basil

3 g Garlic

2 tsp Olive Oil

150 g Zucchini

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the spinach ravioli according to package instructions until al dente. Drain and set aside.

  • 2

    For the tomato basil sauce, roughly chop the fresh tomatoes, basil, and garlic. Place them in a small saucepan with 1 tsp of olive oil over medium heat.

  • 3

    Simmer the tomato mixture for about 5-7 minutes until it softens and the flavors meld. You can gently mash the tomatoes while cooking to create a chunky sauce.

  • 4

    In a separate skillet, heat the remaining 1 tsp of olive oil over medium heat. Add the sliced zucchini and sauté for 4-5 minutes until tender but still crisp.

  • 5

    Combine the cooked ravioli with the tomato basil sauce, and gently toss to coat. Serve the dish with the sautéed zucchini on the side.

  • 6

    Enjoy your vibrant and balanced meal!

Spinach Ravioli with Fresh Tomato Basil Sauce and Sautéed Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach Ravioli with Fresh Tomato Basil Sauce and Sautéed Zucchini

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Fresh Tomato Basil Sauce and Sautéed Zucchini

Enjoy a vibrant plate of fresh spinach ravioli glazed in a zesty tomato basil sauce and paired with tender sautéed zucchini. This dish combines the heartiness of pasta with the brightness of fresh vegetables for a satisfying, balanced meal.

NUTRITION

558kcal
Protein
33.1g
Fat
21.7g
Carbs
66.2g

SERVINGS

1 serving

INGREDIENTS

250 g Spinach Ravioli

150 g Fresh Tomatoes

5 g Fresh Basil

3 g Garlic

2 tsp Olive Oil

150 g Zucchini

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the spinach ravioli according to package instructions until al dente. Drain and set aside.

  • 2

    For the tomato basil sauce, roughly chop the fresh tomatoes, basil, and garlic. Place them in a small saucepan with 1 tsp of olive oil over medium heat.

  • 3

    Simmer the tomato mixture for about 5-7 minutes until it softens and the flavors meld. You can gently mash the tomatoes while cooking to create a chunky sauce.

  • 4

    In a separate skillet, heat the remaining 1 tsp of olive oil over medium heat. Add the sliced zucchini and sauté for 4-5 minutes until tender but still crisp.

  • 5

    Combine the cooked ravioli with the tomato basil sauce, and gently toss to coat. Serve the dish with the sautéed zucchini on the side.

  • 6

    Enjoy your vibrant and balanced meal!