Ravioli With Roasted Zucchini & Corn

READY IN: 30mins

INGREDIENTS

  • 1lemon
  • 4smallzucchini, cut into 1/2-inch pieces
  • 3garlic cloves, finely chopped
  • 2tablespoonsolive oil
  • 14 teaspoonkosher salt
  • 12 teaspoonground black pepper
  • 1cupcorn kernel
  • 1lbcheese ravioli
  • 2basil leaves, torn into pieces
  • 14 cup grated parmesan cheese, plus extra for serving(optional)
  • NUTRITION INFO

    Serving Size: 1 (232) g

    Servings Per Recipe:4

    Calories: 160.9

    Calories from Fat 70 g 44 %

    Total Fat 7.8 g 12 %

    Saturated Fat 1.1 g 5 %

    Cholesterol 0 mg 0 %

    Sodium 158.2 mg 6 %

    Total Carbohydrate23.1 g 7 %

    Dietary Fiber 3.7 g 14 %

    Sugars 3.3 g 13 %

    Protein 4.3 g 8 %

    DIRECTIONS

  • 1. Preheat oven to 450° and bring a large pot of water to a boil. Using a vegetable peeler, remove 3 strips of zest from the lemon and thinly slice lengthwise.
  • 2.In a large bowl, toss together zucchini; garlic; zest; olive oil; salt and pepper. Fold in Parmesan. Arrange mixture in a single layer on a large rimmed baking sheet. Roast, without stirring, 14 minutes.
  • 3. Scatter corn kernels over zucchini and toss to combine. Roast until zucchini is golden brown and tender, about 3 minutes more.
  • 4.Meanwhile, cook ravioli in pot of boiling water according to package directions.
  • 5. Divide ravioli among 4 plates and spoon zucchini mixture over top. Sprinkle with torn basil leaves and additional grated Parmesan, if desired.
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