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.
Recipe from Better Homes and Gardens
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)
Prepare ravioli according to package directions.
Drain pasta; add to skillet and toss. Serve on top of fresh spinach. Makes 4 main-dish dinners.
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