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.



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Ingredients
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    1  9  ounce package 
    light cheese-filed ravioli
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    2   teaspoons 
    avocado oil or olive oil
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    2   
    cloves garlic, minced
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    1   
    medium yellow summer squash, thinly sliced (about 1-1/4 cups)
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    4   
    plum tomatoes, quartered
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    1  15  ounce can 
    chickpeas, rinsed and drained
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    2   teaspoons 
    snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
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    1/4  teaspoon 
    crushed black pepper
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    4   cups 
    shredded fresh spinach (1 cup per plate)

Directions
1.
Prepare ravioli according to package directions.
2.
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.
3.
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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