Broccoli And Mozzarella Ravioli With Zucchini And Pine Nuts Recipe

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Servings: 2

Ingredients

Cost per serving $2.38 view details
  • 1/2 lb Broccoli and Mozzarella Ravioli (about 2 c., 5-6 pillows each)
  • 1 Tbsp. vegetable bouillon granules water to cook pasta
  • 1/4 c. pine nuts
  • 2 tsp extra virgin olive oil
  • 1 tsp unsalted butter
  • 1/2 c. minced yellow onion
  • 2 x green onions minced
  • 4 lrg garlic cloves chopped
  • 1/2 tsp dry basil or possibly use fresh
  • 1 tsp perc salt substitute
  • 2 x baby zucchini
  • 1 x lemon zest, some juice

Directions

  1. Set water on to boil. Chop onion and garlic. Quarter zucchini lengthwize, slice into 1/2-inch pcs. Grate lemon for zest.
  2. NOTES : Baby zucchini has less water and more crunch: perfect for this stirfry. Valley Fine Food's sells a 95% fat free broccoli and mozzarella ravioli stuffed with fatfree cheeses and spinach: "pasta prima" frzn product line available at Sams and CostCo.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 156g
Recipe makes 2 servings
Calories 189  
Calories from Fat 134 71%
Total Fat 15.68g 20%
Saturated Fat 2.54g 10%
Trans Fat 0.0g  
Cholesterol 5mg 2%
Sodium 52mg 2%
Potassium 437mg 12%
Total Carbs 11.02g 3%
Dietary Fiber 3.4g 11%
Sugars 3.51g 2%
Protein 4.76g 8%
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