20-Minute Pasta

Zip this fabulous restaurant-quality pasta dinner of refrigerated pasta, summer squash, tomatoes, and fresh thyme from refrigerator to table in 20 minutes or less.

20-Minute Pasta
4 main-dish dinners
20 mins
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  • 1 9 ounce package light cheese-filed ravioli
  • 2 teaspoons avocado oil or olive oil
  • 2 cloves garlic, minced
  • 1 medium yellow summer squash, thinly sliced (about 1-1/4 cups)
  • 4 plum tomatoes, quartered
  • 1 15 ounce can chickpeas, rinsed and drained
  • 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon crushed black pepper
  • 4 cups shredded fresh spinach (1 cup per plate)
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Prepare ravioli according to package directions.
Meanwhile, in a large skillet heat avocado or olive oil and minced garlic. Add squash, tomatoes, chickpeas, thyme, and black pepper and cook on medium-high heat for 4 to 5 minutes.
Drain pasta; add to skillet and toss. Serve on top of fresh spinach. Makes 4 main-dish dinners.

nutrition information

Per Serving: cal. (kcal) 334, Fat, total (g) 8, chol. (mg) 43, sat. fat (g) 2, carb. (g) 51, fiber (g) 10, pro. (g) 17, vit. A (IU) 2332, vit. C (mg) 50, sodium (mg) 643, calcium (mg) 141, iron (mg) 7, Percent Daily Values are based on a 2,000 calorie diet
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