Parmesan Raviolini with Basil Pesto and Summer Vegetables

This vibrant pasta dish brings together tender cheese raviolini, crisp summer vegetables and a fragrant basil pesto for a meal that’s both satisfying and light. With equal parts veggies and pasta, it’s a great way to enjoy a wholesome dinner without spending hours in the kitchen.

Jarred pesto is the secret shortcut here, delivering big flavor with minimal effort. A sprinkle of nutty Parmesan adds just the right touch of indulgence. Ready in under 30 minutes, this recipe is perfect for busy weeknights when you want something delicious and nourishing.

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Ingredients

9 ounce RavioliniView ingredient guideLike ingredientDislike ingredient

4 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

3 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow SquashView ingredient guideLike ingredientDislike ingredient

1 bunch BasilView ingredient guideLike ingredientDislike ingredient

unit PestoView ingredient guideLike ingredientDislike ingredient

1 ounce Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil.
2. Meanwhile, cut broccoli into bite-sized florets. Trim green beans and cut into 1½-inch pieces. Halve yellow squash lengthwise, then slice into ¼-inch half-moons. Halve grape tomatoes. Thinly slice basil.
3. Add raviolini to boiling water and cook 4-5 minutes until al dente. Remove with a slotted spoon, reserving the water in the pot.
4. While raviolini cooks, heat olive oil in a large pan over medium-high heat. Add squash and cook, tossing, for 5 minutes until softened. Add green beans and tomatoes; cook 3 more minutes until crisp-tender. Season with salt and pepper.
5. Once raviolini is done, add broccoli to the boiling water and cook 4-5 minutes until tender. Drain and add to the pan with vegetables.
6. Add drained raviolini, pesto, Parmesan and half the basil to the pan. Toss until combined. Season with salt and pepper to taste.
7. Divide among bowls, garnish with remaining basil and serve.

Recipe Tips

FAQ

Can I use frozen vegetables instead of fresh?

Yes, but adjust cooking times accordingly. Frozen broccoli and green beans may need less time; thaw and pat dry before sautéing to avoid excess moisture.

What can I substitute for raviolini?

Any small stuffed pasta like tortellini or mezzelune works well. Cook according to package directions.

Is this recipe vegetarian?

Yes, it is vegetarian. Check the pesto label to ensure it’s made without cheese if you need it vegan.