Ravioli with Summer Vegetables

Serve warm as a main entry, or at room temperature as a salad.
Adapted from recipe.com

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Adapted from recipe.com

Ingredients

  • 1

    9-ounce package refrigerated light cheese-filled ravioli

  • 2

    teaspoons avocado oil or olive oil

  • 2

    cloves garlic, minced

  • 1

    medium yellow summer squash, thinly sliced (about 1-1/4 cups)

  • 4

    plum tomatoes, quartered

  • 1

    15-ounce can chickpeas (garbanzo beans), rinsed and drained

  • 2

    teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed

  • 1/4

    teaspoon crushed black pepper

  • 4

    cups shredded fresh spinach

Directions

Cook ravioli according to package directions. Drain. Meanwhile, in a large nonstick skillet heat the avocado or olive oil and the garlic. Add squash, tomatoes, chickpeas, thyme, and pepper. Cook on medium-high heat for 4 to 5 minutes or until heated through. Add pasta and toss. Arrange spinach on each serving plate; top with pasta mixture. Makes 4 main-dish servings.

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