Healthified Ravioli and Summer Squash Toss

Healthified Ravioli and Summer Squash Toss

Healthified Ravioli and Summer Squash Toss
Provided by:
total prep
50% less fat • 32% less sodium than the original recipeĀ— see the comparison. 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) chickpeas, rinsed and drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded fresh spinach
  • Grated Parmesan cheese (optional)

Directions

  • Cook ravioli according to package directions.
  • Meanwhile, in a large skillet, cook and stir garlic in hot oil for 30 seconds. Add squash, tomatoes, chickpeas, 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.
  • Drain ravioli; add to vegetable mixture. Toss lightly. Arrange spinach on four serving plates; top with ravioli mixture. If desired, sprinkle with Parmesan cheese.

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