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Prep 25min
Total0min
Ingredients10
Servings4
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Ingredients
1
(9-oz.) pkg. refrigerated cheese ravioli
2
tablespoons olive or vegetable oil
1
small onion, coarsely chopped
1
garlic clove, minced
2
small zucchini, cut in half lengthwise, sliced
1 1/2
cups frozen corn
1/2
cup vegetable broth
2
cups coarsely chopped seeded Italian plum tomatoes
2
tablespoons chopped fresh basil
1
oz. (1/4 cup) shredded fresh Parmesan cheese
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Steps
1
Cook ravioli as directed on package. Drain; cover to keep warm.
2
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion and garlic; cook and stir 2 minutes. Add zucchini, corn and broth; mix well. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
3
Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste. Sprinkle with cheese. If desired, garnish with a fresh basil sprig.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
380
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
6g
30%
Cholesterol
60mg
20%
Sodium
490mg
20%
Total Carbohydrate
41g
14%
Dietary Fiber
4g
16%
Sugars
7g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1/2 Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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