Roasted Vegetable Primavera Ravioli

Ingredients

• 1 lemon
• 2 bunches radishes, halved
• 3 cloves garlic, minced and divided
• 3 Tbsp olive oil, divided
• ¾ tsp salt, divided
• ¾ tsp pepper, divided
• 2 (12-oz) pkg asparagus tips
• 2 (8-oz) pkg baby portobello mushrooms, halved
• 1 (22-oz) pkg frozen organic cheese ravioli
• ¼ cup butter, softened

Directions

1. Preheat oven to 450°F. Grate lemon to equal 1 tsp zest and squeeze juice to equal 2 Tbsp. Set aside.
2. Combine radishes, 1 clove minced garlic, 1 Tbsp oil, and ¼ tsp each salt and pepper on a foil-lined rimmed baking sheet; spread in a single layer. Bake 5 minutes; stir.
3. Combine asparagus, mushrooms, 2 cloves minced garlic, 2 Tbsp oil, and ½ tsp each salt and pepper on another foil-lined rimmed baking sheet; spread in a single layer. Bake 10 to 12 minutes longer or until vegetables are tender, stirring once.
4. Meanwhile, cook pasta according to package directions. Drain and return to pot. Add butter, lemon zest, and lemon juice to ravioli; toss. Divide among 6 plates; top with roasted vegetables.