Recipe Box, Spring Sheet Pan Zoodles & Pasta

 

When I’m in the “city” my son & I tag team dinners, consult on the menu and I try to do the shopping to help out

HHjr is a single Dad, and he takes care of our city house so HH & I can hang out at the beach as much as we want

HH is pretty happy staying on the coast all the time but I like to come back for part of every month to see family, friends and various other things

The other night HHjr said, “Hey Mom, just get some chicken breasts and something to go with them and we can get creative

 

 

 

He LOVES to cook, and we have a lot of fun challenging each other

 

 

 

 

He loves to pair chicken with pineapple, like in the giant Chicken & Pineapple Kebab above

I hit the produce section and grabbed a pineapple and then checked around to see what looked good

I couldn’t resist the fresh zucchini noodles, leeks and sugar snap peas

 

 

 

 

I decided to pair the vegetables with the Carrot Spirals and Lemon Ravioli I had in the freezer

 

 

 

 

The vegetables got tossed around on a foil lined sheet pan, drizzled with olive oil and seasoned with salt & pepper

 

 

 

 

After baking at 400 degrees for 20 minutes, I drizzled freshly squeezed lemon juice over the vegetables

 

 

 

 

Then topped the vegetables with the cooked ravioli, and added generous sprinkles of pine nuts and Parmesan cheese

 

 

 

 

Return pan to the oven for 3-5 minutes to melt cheese

 

 

 

 

This is a great family dish, even if you have picky eaters!

 

 

 

 

Big E is our resident bunny rabbit, he loves salad and vegetables, but is not a big fan of pasta

 

 

 

 

Super Boy is the opposite, all he wanted was pasta

 

 

 

 

Something for everybody and all on the same pan!

This was a great side dish paired with grilled chicken and pineapple

An easy, healthy, dinner with a rainbow of vegetables

 

 

 

Spring Sheet Pan Zoodles & Pasta

  • Servings: 4-5
  • Difficulty: easy
  • Print

2 cups spiralized zucchini

2 cups spiralized carrots

1 leek, washed and thinly sliced {bulb only}

2 cups sugar snap peas

1-2 cloves garlic, minced

2 oz. grated Parmesan cheese

1/4 cup pine nuts

16-18 cheese ravioli {I used lemon ricotta}

1/2 lemon

olive oil

salt and pepper

Boil ravioli until just done, drain and return to dry hot pot and cover to keep warm while you prepare the vegetables.

Line a sheet pan with foil.  Place vegetables and garlic on foil, drizzle with olive oil and season with salt & pepper.  Toss gently to distribute and spread out into an even layer.  Cook in a 400 degree oven for 20 minutes.  Remove from oven, drizzle juice from 1/2 lemon over the vegetables and top with warm ravioli.  Sprinkle with pine nuts and Parmesan and return to oven for 5 minutes.  Serve immediately.

 

 

for another printable version of Spring Sheet Pan Zoodles & Pasta click here

 

Enjoy!

 

🥕   🥒   🧀   🥕   🥒   🧀

 

I will be joining these fabulous parties and blogs:

Dishing it & Digging itBetween Naps on the Porch,   Make it Pretty Monday

Cooking and Crafting with J&J,    Celebrate and Decorate,

Delicious Dishes Recipe Party   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters

Comments
26 Responses to “Recipe Box, Spring Sheet Pan Zoodles & Pasta”
  1. Lynn says:

    Sounds like a great dinner! I have to get into the habit of lining my pan with foil for easier clean-up:@)

    Like

  2. Jenna, this looks so good. We would never turn down any pasta dish. How fun that you and HHJr love to cook together. Happy Thursday!

    Like

  3. Rita C. says:

    Gosh, that looks so good. We don’t have TJ’s anywhere near. I’ll need to look for that lemon ravioli and see if I can find another store’s brand, maybe. Saving the recipe anyway, thanks.

    Like

  4. Wow, that looks yummy!! No TJs near us, but I can grate some carrots and I just got a mandolin which will make short work of zucchini strips.

    Like

  5. That looks tasty and a really nice presentation!

    Like

  6. Sharon Mann says:

    Looks great, how great to have a creative partner in the kitchen.

    Like

  7. Stephanie Luzar says:

    this looks so good! adding to my rotation!!

    stephanie

    ________________________________

    Like

  8. I love zoodles!…I can’t even imagine the taste of chicken with pineapple – I will have to try that!!

    Like

  9. Jodi says:

    Oh o want this now.

    Like

  10. Rosie M. says:

    No kidding, Jenna, my mouth started watering as I looked at this recipe! It is DEFINITELY on my dinner menu prospects! Thanks for sharing!
    Rosie

    Like

  11. This looks so delicious Jenna. Just the two of us would make a meal off the sheet pan! I keep the lemon ravioli, so easy and tasty. Sounds like a good way to plan fun meals with the challenge. I’m sure HH is probably getting a little hungry for all those meals you whip up at the beach. Ahhh, the beach……….

    Like

    • Yes, definitely this could be a meal! I am crazy about TJ’s lemon ravioli, this is the first time I’ve had it. Don’t worry about HH, he’s always cooking too, and is probably enjoying the quiet and calm… Thanks Emily!

      Like

  12. Linda says:

    Wow Jenna, what lovely dishes. Now, I am hungry. I love spiralized veggies. Great combo with the pasta.The pineapple and chicken look so yummy. Happy Thursday.

    Like

  13. Mary says:

    Just the thought of Lemon Ricotta Ravioli makes my mouth water! Delicious, colorful and so easy too!

    Like

  14. Leona Course says:

    Your food always looks so good!

    Like

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  1. […] Spring Vegetables with Parmesan Cream from the Proud Italian Cook and Sesame Zoodles from Cookies & Cups combined into a wonderful sheet pan dish, Spring Sheet Pan Zoodles & Pasta […]

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