Ingredients
1 package (9 ounces) refrigerated four-cheese ravioli
12 ounces baby pattypan squash, halved, or yellow summer squash,halved lengthwise and sliced 1/2 inch thick.
3 1/2 cups fresh baby spinach
1/2 cup torn fresh basil
1/4 cup bottled Caesar Parmesan vinaigrette salad dressing
Shredded Parmesan cheese
Preparation
Cook pasta according to package directions, adding squash for the last 2 minutes cooking time. Drain. 2. Meanwhile, for pesto, combine spinach, basil, salad dressing and 2 tablespoons water in a blender. Cover and process until smooth, stopping to scrape down blender as needed. 3. Toss ravioli mixture with pesto. If desired, sprinkle with Parmesan.
