YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ravioli with Garlic Roasted Vegetables
Savor a delicious plate of whole wheat spinach ravioli enveloped in a light Greek yogurt cream sauce, paired with a colorful medley of garlic-roasted zucchini, red bell pepper, and cherry tomatoes. Finished with a sprinkle of Parmesan and a handful of vibrant edamame for an extra protein boost, this dish offers a well-balanced and satisfying meal.
INGREDIENTS
0.75 cup Whole Wheat Spinach Ravioli (cooked)
0.5 cup sliced Zucchini
0.5 cup diced Red Bell Pepper
0.5 cup halved Cherry Tomatoes
2 cloves Garlic
1 teaspoon Olive Oil
0.5 cup Nonfat Greek Yogurt
1 tablespoon Grated Parmesan Cheese
0.5 cup Shelled Edamame
PREPARATION
Preheat your oven to 400°F.
On a baking sheet, toss the sliced zucchini, diced red bell pepper, halved cherry tomatoes, and minced garlic with olive oil, ensuring the vegetables are evenly coated.
Roast the vegetables in the oven for 15-20 minutes or until they are tender and slightly caramelized, stirring halfway through for even cooking.
While the vegetables roast, cook the whole wheat spinach ravioli according to package instructions until al dente. Drain and set aside.
In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper to create a light cream sauce.
Toss the cooked ravioli gently with the roasted vegetables and drizzle the yogurt sauce over the top.
Finish the dish by sprinkling grated Parmesan cheese and folded edamame over the mixture, and garnish with fresh basil if desired.
Serve immediately and enjoy your balanced, protein-packed meal.