Easy Ravioli & Veggie Skillet Meal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Olive Oil Spray2/3 Cup Chopped Onion1 Clove Garlic, minced2 1/2 Cups Chopped Zucchini (large cubes)1 Cup chopped mushrooms (large chunks)14.5 oz can Petite Diced tomatoes14.5 oz can Swanson Chicken Broth, 100% fat free, 33% less sodium1 package Fazios Chicken Ravioli (or try other flavors)1 tsp Italian Seasoning1/2 tsp pepper (or to taste)1/2 Cup freshly grated Parmesan Cheese
Use wok or other large skillet with high sides. (Non-stick surface preferred)
Spray wok with olive oil spray and heat over medium heat.
Saute onion, garlic and zucchini until tender, about 2-3 minutes. Add mushrooms and continue to saute another 2-3 minutes.
Add in can of diced tomatoes, chicken broth, ravioli, and spices. Increase heat to Medium-High. Stir frequently to keep ravioli in the liquid. Continue to cook 8-10 minutes until ravioli is heated through and tender. Add grated Parmesan and mix completely.
Serve in shallow bowls with a side of garlic bread.
Switch out the veggies for variety or according to your family's taste.
Number of Servings: 5
Recipe submitted by SparkPeople user KATHAEMERT.
Spray wok with olive oil spray and heat over medium heat.
Saute onion, garlic and zucchini until tender, about 2-3 minutes. Add mushrooms and continue to saute another 2-3 minutes.
Add in can of diced tomatoes, chicken broth, ravioli, and spices. Increase heat to Medium-High. Stir frequently to keep ravioli in the liquid. Continue to cook 8-10 minutes until ravioli is heated through and tender. Add grated Parmesan and mix completely.
Serve in shallow bowls with a side of garlic bread.
Switch out the veggies for variety or according to your family's taste.
Number of Servings: 5
Recipe submitted by SparkPeople user KATHAEMERT.
Nutritional Info Amount Per Serving
- Calories: 314.7
- Total Fat: 5.7 g
- Cholesterol: 24.0 mg
- Sodium: 871.5 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 8.8 g
- Protein: 19.5 g
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