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Skinny Ravioli and Summer Squash Toss

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Skinny Ravioli and Summer Squash Toss
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
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50% less fat • 32% less sodium than the original recipe. Just one serving of this fresh vegetarian dish packs 75% of the daily value for vitamin A, plus hefty amounts of protein, fiber, and vitamin C.

Ingredients

1
package (9 oz) refrigerated reduced-fat cheese-filled ravioli or tortellini
2
cloves garlic, minced
2
teaspoons olive oil or cooking oil
1 1/4
cups thinly sliced yellow summer squash (1 medium)
4
plum tomatoes, quartered
1
can (15 oz) Progresso™ Chick Peas, rinsed and drained
1/4
teaspoon salt
1/4
teaspoon black pepper
4
cups shredded fresh spinach
Grated Parmesan cheese (optional)

Directions

  • 1 Cook ravioli according to package directions.
  • 2 Meanwhile, in a large skillet, cook and stir garlic in hot oil for 30 seconds. Add squash, tomatoes, Chick Peas, salt, and pepper. Cook and stir over medium-high heat for 4 to 5 minutes or until squash is crisp-tender and mixture is heated through.
  • 3 Drain ravioli; add to vegetable mixture. Toss lightly. Arrange spinach on four serving plates; top with ravioli mixture. If desired, sprinkle with Parmesan cheese.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 cups
Calories
360
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
0%
(
Saturated Fat
2g
0%
,
Trans Fat
0g
)
Cholesterol
30mg
0%
Sodium
810mg
0%
Total Carbohydrate
59g
0%
(
Dietary Fiber
8g
0%
,
Sugars
10g
)
Protein
16g
Daily Value*:
Vitamin A
75%
75%
Vitamin C
50%
50%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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