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Tonight’s Dinner: Mushroom ravioli with wilted greens

Some fresh arugula and a little lemon juice are all the “sauce” ingredients you need to make this pasta dish light, healthy and delicious.

I love tomato sauce, especially when it’s a nice thick bolognese. I’m a big fan of a basic marinara and alfredo sauce too, but bolognese is far and away my favorite. There’s just nothing better.

There are those times, though, when I’m not in the mood for sauce. Or more to the point, I’m not in the mood to make sauce. But pasta with a little butter just doesn’t do it for me. Sure it may be light and healthy, but it’s also pretty bland, and a little on the dry side. So you can imagine my delight when I saw a delicious alternative in Prevention Magazine. They suggested simply wilting some arugula and adding a little lemon juice. It was amazing! And so easy —  it only took 15 minutes to make. The fact that it’s only 300 calories is not only an added bonus, it guarantees I’ll be making this dish again.

Mushroom ravioli with wilted greens


  • 2 packages mushroom ravioli or agnolotti
  • 3 cups baby arugula
  • 1/4 cup sunflower seeds
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil


  1. Prepare pasta according to package directions; drain and return to pot.
  2. Toss pasta with arugula, sunflower seeds, lemon juice and olive oil.
  3. Divide among plates and serve.

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Goat cheese, marinara and pesto crostini

Lentil bolognese sauce

Light fettuccine alfredo

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