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