CHEESE RAVIOLI WITH SUMMER VEGGIES SKILLET

Cheese Ravioli with Summer Veggies Skillet image

Pack your weeknight with flavor using our Cheese Ravioli with Summer Veggies Skillet recipe. Ready in just half an hour, Cheese Ravioli with Summer Veggies Skillet combines summertime vegetables, pasta, tangy vinaigrette and rich pesto flavors in next to no time. Try it next time you're in a rush.

Provided by My Food and Family

Categories Summer 2019

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1-1/2 qt. (6 cups) water
1 pkg. (9 oz.) refrigerated cheese ravioli, uncooked
1/2 cup KRAFT Olive Oil Vinaigrettes - Parmesan Pesto, divided
1 each red and yellow pepper, cut into thin strips
1 small red onion, slivered
1 cup tightly packed chopped lacinato kale
1 cup fresh corn kernels
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Steps:

Bring water to boil in large skillet; stir in pasta. Cook 7 min.; drain, reserving 1 cup cooking water. Place pasta in large bowl. Add 2 Tbsp. vinaigrette; mix lightly.
Add peppers, onions and remaining vinaigrette to skillet; cook on medium-high heat 5 to 6 min. or until peppers are crisp-tender, stirring frequently. Add kale and corn; cook and stir 2 to 3 min. or just until kale is wilted. Stir in pesto sauce and reserved pasta cooking water; simmer 2 min., stirring occasionally.
Return pasta to skillet; stir. Cook 2 to 3 min. or until heated through, stirring frequently. Sprinkle with cheese. Remove from heat; cover. Let stand 3 min. or until cheese is melted.

Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g