Chicken Ravioli Primavera

  • Prep 15 min
  • Total 15 min
  • Ingredients 4
  • Servings 6

Ingredients

  • 1 package (25 oz) frozen chicken- or cheese-filled ravioli
  • 3 to 4 small zucchini, halved lengthwise, sliced
  • 1 jar (26 oz) marinara or tomato pasta sauce
  • Romano cheese, if desired

Steps

  • 1
    Cook and drain ravioli as directed on package. Arrange on serving platter or return to saucepan; cover to keep warm.
  • 2
    Meanwhile, in 3-quart saucepan, mix zucchini and marinara sauce. Cook over medium-high heat 6 to 7 minutes, stirring occasionally, until zucchini is crisp-tender and sauce is thoroughly heated.
  • 3
    Spoon zucchini mixture over cooked ravioli, or add zucchini mixture to ravioli and toss gently. If desired, garnish with grated or shredded Romano cheese.

  • "I keep quick-cooking ravioli in the freezer for last-minute dinners. It can be stored in the freezer for up to 8 months, so it's convenient to keep on hand." Sally

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
860mg
36%
Potassium
660mg
19%
Total Carbohydrate
61g
20%
Dietary Fiber
4g
17%
Sugars
12g
Protein
14g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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