SKINNY RAVIOLI AND SUMMER SQUASH TOSS

Skinny Ravioli and Summer Squash Toss image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

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)

Steps:

Cook ravioli according to package directions.
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.
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 Facts : Calories 360, Carbohydrate 59 g, Cholesterol 30 mg, Fat 1, Fiber 8 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 1/2 cups, Sodium 810 mg, Sugar 10 g, TransFat 0 g