Ravioli with Spinach & Squash
Recipe from
Family Circle
This meatless pasta recipe makes an easy one-dish meal for those weeknights when you're on the go. You can prepare it in less than 30 minutes.
Servings:
6 servings
Prep Time:
10 mins
Total Time:
19 mins
Ingredients
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2 packages (9 ounces each)light flour-cheese ravioli (such as Buitoni)see savings
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1 bag (6 ounces)baby spinachsee savings
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2 medium-size (about 7 ounces each)yellow summer squash, cut into 1/4-inch-thick half moonssee savings
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1 medium-size (about 8-ounces)zucchini, cut into 1/4-inch-thick half moonssee savings
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1 package (4.4 ounces)light spreadable herb cheese (such as Boursin Light Garlic and Herb Cheese)see savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoonblack peppersee savings
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Directions
1.
Cook ravioli according to package directions, about 9 minutes. Add spinach during final minute.
2.
Meanwhile, heat a large nonstick skillet over medium-high heat. Coat skillet with nonstick cooking spray; add squash and zucchini to pan. Lightly coat squash mixture with nonstick spray. Cover and cook, stirring occasionally, for 6 to 7 minutes or until tender.
3.
Drain pasta, reserving 1/2 cup pasta water; return pasta mixture to pot. Stir herb cheese into pasta mixture until well blended. Gently stir in squash, salt and pepper. Stir in pasta water by the tablespoonful if mixture becomes too dry.
Nutrition information
Per serving: Calories 291, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 51 mg, Sodium 786 mg, Carbohydrate 43 g, Fiber 5 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
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