VEGGIE CHEESE RAVIOLI

Veggie Cheese Ravioli image

Have the best of both worlds with this easy weeknight dish from Gertrudis Miller of Evansville, Indiana. It tastes really light and refreshing but the ravioli makes it hearty and filling.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 7

Ingredients

1 package (9 ounces) refrigerated cheese ravioli
2 small zucchini, julienned
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons chopped ripe olives
3/4 teaspoon Italian seasoning
3 tablespoons shredded Parmesan cheese

Steps:

Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.

Nutrition Facts : Calories 322 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges