Ingredients
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12 ounces ravioli (any flavor you like, fresh, frozen or dried- amount will differ. Use comparable amount) or 12 ounces tortellini (any flavor you like, fresh, frozen or dried- amount will differ. Use comparable amount)
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2 garlic cloves, minced
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4 cups Baby Spinach, fresh (cleaned and chopped) or 5 ounces frozen spinach (cleaned and chopped)
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10 ounces basil pesto
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4 ounces chicken broth (use more if you desire a thinner sauce) or 4 ounces vegetable broth (use more if you desire a thinner sauce)
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2 ounces parmesan cheese, shredded (fresh is best and use as much as you like)
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red pepper flakes, to taste
Instructions
- Cook pasta according to package directions.
- Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
- Add pesto and broth to pan and cook until heated through.
- Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.