Cheese Ravioli with Summer Veggies Skillet

Name: Cheese Ravioli with Summer Veggies Skillet
Prep time: 30 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1-1/2 qt. (6 cups) water; 1 pkg. (9 oz.) refrigerated cheese ravioli, uncooked; 1/2 cup KRAFT Olive Oil Vinaigrettes - Parmesan Pesto, divided; 1 each red and yellow pepper, cut into thin strips; 1 small red onion, slivered; 1 cup tightly packed chopped lacinato kale; 1 cup fresh corn kernels; 1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread; 1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

3 steps

Prep:30min

Updated at: Thu, 17 Aug 2023 12:03:44 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories319.5 kcal (16%)

Total Fat20.2 g (29%)

Carbs22.6 g (9%)

Sugars4.7 g (5%)

Protein13.1 g (26%)

Sodium735.3 mg (37%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1.5 qtwater

1 pkgcheese ravioli

refrigerated, uncooked

½ cupolive oil vinaigrettes-parmesan pesto

1 cuplacinato kale

tightly packed, chopped

1 cupfresh corn kernels

½ cupbasil pesto sauce and spread

traditional

1 ½ cupsshredded italian five cheese with a touch of philadelphia

Instructions

Step 1

Bring water to boil in large skillet; stir in pasta. Cook 7 min.; drain, reserving 1 cup cooking water. Place pasta in large bowl. Add 2 Tbsp. vinaigrette; mix lightly.

CooktopHeat

Step 2

Add peppers, onions and remaining vinaigrette to skillet; cook on medium-high heat 5 to 6 min. or until peppers are crisp-tender, stirring frequently. Add kale and corn; cook and stir 2 to 3 min. or just until kale is wilted. Stir in pesto sauce and reserved pasta cooking water; simmer 2 min., stirring occasionally.

CooktopHeat

Step 3

Return pasta to skillet; stir. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with cheese. Remove from heat; cover. Let stand 3 min. or until cheese is melted.

CooktopHeat

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