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.

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    2  9  ounce packages 
    light flour-cheese ravioli (such as Buitoni)
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    1  6  ounce bag 
    baby spinach
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    2  7  ounce medium 
    yellow summer squash, cut into 1/4-inch-thick half moons
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    1  8  ounce medium 
    zucchini, cut into 1/4-inch-thick half moons
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    1  4.4 ounce package 
    light spreadable herb cheese (such as Boursin Light Garlic and Herb Cheese)
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    1/2  teaspoon 
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    1/2  teaspoon 
    black pepper

Cook ravioli according to package directions, about 9 minutes. Add spinach during final minute.
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.
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: cal. (kcal) 291, Fat, total (g) 7, chol. (mg) 51, sat. fat (g) 4, carb. (g) 43, fiber (g) 5, pro. (g) 15, sodium (mg) 786, Percent Daily Values are based on a 2,000 calorie diet
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