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Skinny Ravioli and Summer Squash Toss

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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50% less fat • 32% less sodium than the original recipe. Just one serving of this fresh vegetarian dish packs 75% of the daily value for vitamin A, plus hefty amounts of protein, fiber, and vitamin C.

Skinny Ravioli and Summer Squash Toss

  • Prep Time 10 min
  • Total 25 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 package (9 oz) refrigerated reduced-fat cheese-filled ravioli or tortellini
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil or cooking oil
  • 1 1/4 cups thinly sliced yellow summer squash (1 medium)
  • 4 plum tomatoes, quartered
  • 1 can (15 oz) Progresso™ Chick Peas, rinsed and drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded fresh spinach
  • Grated Parmesan cheese (optional)

Instructions

  • Step 
    1
    Cook ravioli according to package directions.
  • Step 
    2
    Meanwhile, in a large skillet, cook and stir garlic in hot oil for 30 seconds. Add squash, tomatoes, Chick Peas, salt, and pepper. Cook and stir over medium-high heat for 4 to 5 minutes or until squash is crisp-tender and mixture is heated through.
  • Step 
    3
    Drain ravioli; add to vegetable mixture. Toss lightly. Arrange spinach on four serving plates; top with ravioli mixture. If desired, sprinkle with Parmesan cheese.

Nutrition

360 Calories
7g Total Fat
16g Protein
59g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 1/2 cups
Calories
360
Calories from Fat
60
Total Fat
7g
0%
Saturated Fat
2g
0%
Trans Fat
0g
Cholesterol
30mg
0%
Sodium
810mg
0%
Total Carbohydrate
59g
0%
Dietary Fiber
8g
0%
Sugars
10g
Protein
16g
% Daily Value*:
Vitamin A
75%
75%
Vitamin C
50%
50%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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