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Ingredients

• 18 ounce spinach ravioli
•     filled with spinach and lowfat ricotta
• 1 c. fresh peas shelled
• 1 c. asparagus tips
• 2 c. broccoli florets
• 1 sm green zucchini halved lengthwise and 1/4-inch sliced
• 1/2 lb string beans
• 1/2 lb sugar snap peas
• 6 ounce basil pesto *see below 6-7 ounce container
• 1 c. grated Parmesan cheese divided
•     tortellini, spinach-filled

Description

Cook The Ravioli In A Large Saucepan Of Boiling Salted Water. Drain And Place In A Large Bowl. In The Meantime Steam All The Vegetables. Add In The Vegetables To The Ravioli And…

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