SKINNY RAVIOLI SKILLET

Skinny Ravioli Skillet image

67% less sat fat • 48% less sodium than the original recipe. Pinched for time? Here's a dish to try-it's ready in just 20 minutes, plus you only need one pan. Cleanup is a breeze!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 can (14.5 oz) Muir Glen™ diced tomatoes
1/2 teaspoon Italian seasoning
1/2 cup water
2 medium zucchini and/or yellow summer squashes, halved lengthwise and cut into 1/2-inch-thick slices
1 package (9 oz) refrigerated light four-cheese ravioli
1/8 teaspoon black pepper
1 can (15 oz) Progresso™ cannellini beans, rinsed and drained
2 tablespoons snipped fresh basil or parsley
2 tablespoons finely shredded or grated Parmesan cheese

Steps:

In a very large skillet, combine undrained tomatoes, Italian seasoning, and the water; bring to boiling. Add zucchini and/or yellow summer squash, ravioli, and pepper. Return to boiling; reduce heat. Cover and boil gently for 6 to 7 minutes or until ravioli is tender, stirring gently once or twice.
Stir beans into ravioli mixture; heat through. Sprinkle individual servings with basil and Parmesan cheese.

Nutrition Facts : Calories 290, Carbohydrate 51 g, Cholesterol 35 mg, Fiber 9 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 2/3 Cups, Sodium 740 mg, Sugar 7 g, TransFat 0 g