Ravioli with Zucchini

Add something cheesy in your family’s Italian dinner! Serve tasty pasta and vegetables – ready in 25 minutes.

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  • prep time 25 min
  • total time 25 min
  • ingredients 11
  • servings 4
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
250
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
6g,
6%
),
Cholesterol
60mg
60%;
Sodium
510mg
510%;
Total Carbohydrate
28g
28%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
50%;
Calcium
20%;
Iron
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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