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Ravioli with Zucchini

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  • 25 min prep time
  • 25 min total time
  • 11 ingredients
  • 4 servings
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Add something cheesy in your family’s Italian dinner! Serve tasty pasta and vegetables – ready in 25 minutes.

1
(9-oz.) pkg. refrigerated cheese-filled ravioli
3
cups julienne-cut (2x1/8x1/8-inch) zucchini
1/2
cup sliced green onions
1
medium red bell pepper, coarsely chopped
1/2
teaspoon garlic powder
1/2
teaspoon dried basil leaves
1/4
teaspoon salt
1/8
teaspoon pepper
1/4
cup water
1/2
teaspoon chicken-flavor instant bouillon
1
oz. (1/4 cup) shredded reduced-fat mozzarella cheese

Steps

  • 1 Cook ravioli to desired doneness as directed on package.
  • 2 Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add zucchini, onions, bell pepper, garlic powder, basil, salt and pepper. Cook and stir 3 to 5 minutes or until vegetables are crisp-tender.
  • 3 Drain ravioli; rinse with hot water. Add ravioli, water and bouillon to vegetable mixture; mix gently. Cook over medium-low heat for an additional 3 to 5 minutes or until thoroughly heated, stirring occasionally. Add cheese; toss gently to combine.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
250
% Daily Value
Total Fat
9g
14%
Saturated Fat
6g
30%
Cholesterol
60mg
20%
Sodium
510mg
21%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
12%
Protein
13g
13%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
50%
50%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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