Ingredients

• 1 (9 ounce) package cheese, ravoli
• 1 1/2 cups fresh Baby Spinach
• 2/3 cup fresh basil leaf
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 garlic cloves
• 2 tablespoons fat-free low-sodium chicken broth
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 plum tomato, diced
• 1/2 cup shaved fresh parmesan cheese
• fresh basil leaf (optional)

Instructions

1. Cook ravioli according to package directions, omit salt, and fat. Drain.

2. Combine spinach, basil, salt, red pepper, and garlic in a food processor.

3. With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.

4. Combine ravioli , pesto, and tomato in a medium saucepan over medium-high heat, cook for 1 minute or until warm.

5. Spoon 3/4 cup into 4 bowls, and sprinkle each serving with 2 tablespoons cheese, and 4 teaspoons nuts.

6. Garnish with basil if desired.