Zucchini Ravioli Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 20oz pkg refrigerated filled pasta (ravioli or tortellini)1 14.5oz can Italian-style diced tomatoes1 15.5oz can Cannellini beans1 14 oz can Vegetable broth1 medium zucchini1 clove of garlic, minced (optional)Nonstick spray (optional)Parmesan cheese (optional)
If using fresh garlic, spray a large high-sided skillet with nonstick spray and add garlic and zucchini. Saute for one to two minutes over medium heat. Add pasta, broth, cannellini beans, and tomatoes and stir to combine. (There will be a lot of liquid in your skillet.)
Raise the heat to medium-high and bring the liquid to a bubble. Continue to cook about five to ten minutes until the liquid has reduced and formed a sauce. (If using parmesan, a few tablespoons can be added to the skillet to help tighten up the sauce, but it's not necessary.)
Dish is ready when liquid is reduced and zucchini and pasta are cooked through. Serve with a green salad and garnish with parmesan if desired.
Makes 8 apprx 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LANEYMUNKERS.
Raise the heat to medium-high and bring the liquid to a bubble. Continue to cook about five to ten minutes until the liquid has reduced and formed a sauce. (If using parmesan, a few tablespoons can be added to the skillet to help tighten up the sauce, but it's not necessary.)
Dish is ready when liquid is reduced and zucchini and pasta are cooked through. Serve with a green salad and garnish with parmesan if desired.
Makes 8 apprx 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LANEYMUNKERS.
Nutritional Info Amount Per Serving
- Calories: 237.7
- Total Fat: 7.7 g
- Cholesterol: 31.3 mg
- Sodium: 834.7 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 4.8 g
- Protein: 9.9 g
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