Easy Pesto Pasta with Veggies (Printable Version)

An easy-to-make pasta dish with chicken ravioli, zucchini, cherry tomatoes, and spinach coated in rich pesto for a quick dinner fix.

# Ingredients:

01 - 1/2 cup store-bought basil pesto

02 - 1 tbsp olive oil

03 - Salt and pepper to suit your taste

04 - 1 zucchini, cut into semi-circles

05 - 18 oz chilled chicken ravioli

06 - 1 cup halved cherry tomatoes

07 - 1 cup fresh baby spinach leaves

08 - 2 tbsp shredded Parmesan cheese (optional)

09 - Fresh basil as a finishing touch (optional)

01 - Warm olive oil in a large pan on medium heat. Let zucchini slices cook for around 3-4 minutes, just until they soften up slightly.

02 - Follow the packaging instructions to cook your chicken ravioli. Drain it thoroughly and keep it aside for later.

03 - Toss in the cherry tomato halves and let them cook for a quick 2-3 minutes, just until they start to break down.

04 - Stir in the spinach leaves and wait for about a minute as they wilt down.

05 - Add the drained ravioli into the pan, followed by the basil pesto. Gently mix everything together so the sauce coats everything well.

06 - Sprinkle a bit of salt and pepper over the top. Adjust it to your preferences.

07 - Dish it out while warm. Sprinkle Parmesan and fresh basil on top if you'd like.

01 - Switch up the ravioli—cheese or spinach-stuffed options also work amazingly well.

02 - Want extra protein? Add grilled chicken or shrimp to the mix.

03 - Looking for a lighter option? Try a homemade pesto with less oil.