Get dinner on the table fast with this delicious 15-minute main dish using one pan and only five ingredients.
package (9 oz) refrigerated cheese-filled ravioli
cup cut-up fresh asparagus
cup shredded carrots (from 10-oz bag)
container (10 oz) refrigerated Alfredo pasta sauce
tablespoons sliced fresh basil leaves
In 5-quart Dutch oven, cook ravioli as directed on package, adding asparagus and carrots during last 3 minutes of cooking time. Drain and return to Dutch oven.
Stir Alfredo sauce into ravioli mixture; cook over medium heat until thoroughly heated. Top individual servings with basil.
Thin asparagus stalks will cook in about 3 minutes. If the asparagus is thicker, add it to the boiling water earlier.
Look for Alfredo sauce near the refrigerated pastas or in the dairy section of the grocery store.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1 Cup)
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.