Pesto Squash Ravioli with Pork Chops & Baby Broccoli

Chef's Pick

Pesto Squash Ravioli with Pork Chops & Baby Broccoli

  • 13 min.

  • 1170 cal.

  • 2 serv.

  • No Heat

Ingredients
Instructions

Cook time: 13 minutes

Boil a large pot of salted water, add ravioli + cook 4-6 min until al dente, then drain + return to pot

Chop broccoli in 1-inch pieces + heat 1 tbsp oil in skillet over med-high; cook broccoli with salt/pep 2-3 min, then add ½ cup water, cover + steam 3 min

Pat pork chops dry, season with salt/pep + cut into bite-sized pieces; heat 2 tsp oil in skillet over medium, add pork pieces + cook 6-8 min until cooked through, no pinkness remains

Add sauce to pot with other ingredients; stir on low heat 1-3 min then divide between plates

Nutrition

Servings: 2

Amount per serving

1170

Calories

85g

Fat

50g

Carbs

3g

Fiber

52g

Protein

3g

Sugars

Calories per serving

1170

Total Fat

85g

109

Saturated Fat

16g

80%

Trans Fat

0g

Cholesterol

120mg

40%

Sodium

790mg

35%

Total Carbohydrates

50g

19%

Dietary Fiber

3g

11%

Total Sugars

3g

Included 0g added sugars

0%

Protein

52g

Vitamin D

0%

Calcium

17%

Iron

30%

Potassium

25%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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