Ravioli with Zucchini

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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

Directions

  1. 1 Cook ravioli to desired doneness as directed on package.
  2. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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