Ravioli with Spinach & Squash
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.
Ingredients
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2 packages (9 ounces each) light flour-cheese ravioli (such as Buitoni)
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1 bag (6 ounces) baby spinach
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2 medium-size (about 7 ounces each) yellow summer squash, cut into 1/4-inch-thick half moons
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1 medium-size (about 8-ounces) zucchini, cut into 1/4-inch-thick half moons
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1 package (4.4 ounces) light spreadable herb cheese (such as Boursin Light Garlic and Herb Cheese)
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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
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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