Ravioli With Pesto

• 1 teaspoon canola oil
• 2 cups sliced mushrooms
• 1 small sweet red pepper, cut into 2-inch-long strips
• 4 cups broccoli florets
• 1 cup packed baby spinach leaves
• 14 cup pine nuts
• 13 cup grated parmesan cheese
• 13 cup olive oil
• 14 teaspoon salt
• 18 teaspoon black pepper
• 2 (9 ounce) packageslight four-cheese ravioli

1. Heat canola oil in a large skillet over medium-high heat.
2. Add mushrooms to skillet and cook 3 minutes.
3. Add red pepper, broccoli and 1/3 cup water to skillet, cover and cook 4 minutes or until broccoli is crisp-tender.
4. Remove lid and cook another 1 minute or until water has evaporated.
5. Using tongs, remove 1 cup of broccoli from skillet and set aside.
6. Remove skillet from heat and cover.
7. In a food processor, combine reserved broccoli, spinach, pine nuts, Parmesan, olive oil, salt and black pepper.
8. Pulse until blended and smooth; set aside.
9. Meanwhile, cook pasta according to package directions.
10. Drain, reserving 1/2 cup water, and return the pasta to the pot.
11. Stir the mushroom mixture into the pasta pot with 1/2 cup pesto, adding the reserved pasta water if necessary to thin the sauce.
12. Refrigerate unused sauce for up to 1 week.

canola oil, mushrooms, sweet red pepper, broccoli florets, baby spinach, nuts, parmesan cheese, olive oil, salt, black pepper

Taken from www.food.com/recipe/ravioli-with-pesto-299170 (may not work)