Ravioli with Summer Vegetables
Recipe from
Better Homes and Gardens
This healthy ravioli and summer vegetable recipe can be prepared in less than 20 minutes.
Servings:
Makes 4 main-dish servings.
Total Time:
20 mins
Ingredients
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1 9-ounce packagerefrigerated light cheese-filled raviolisee savings
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2 teaspoonsavocado oil or olive oilsee savings
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2 clovesgarlic, mincedsee savings
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1 mediumyellow summer squash, thinly sliced (about 1-1/4 cups)see savings
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4plum tomatoes, quarteredsee savings
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1 15-ounce canchickpeas (garbanzo beans), rinsed and drainedsee savings
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2 teaspoonssnipped fresh thyme or 1/2 teaspoon dried thyme, crushedsee savings
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1/4 teaspooncrushed black peppersee savings
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4 cupsshredded fresh spinachsee savings
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Directions
1.
Cook ravioli according to package directions. Drain.
2.
Meanwhile, in a large nonstick skillet heat the avocado or olive oil and the garlic. Add squash, tomatoes, chickpeas, thyme, and pepper. Cook on medium-high heat for 4 to 5 minutes or until heated through. Add pasta and toss. Arrange spinach on each serving plate; top with pasta mixture. Makes 4 main-dish servings.
Nutrition information
Per serving: Calories 334, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 43 mg, Sodium 643 mg, Carbohydrate 51 g, Fiber 10 g, Protein 17 g. Daily Values: Vitamin A 48%, Vitamin C 85%, Calcium 14%, Iron 37%.
Percent Daily Values are based on a 2,000 calorie diet
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