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Ravioli with Zucchini


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  • 1 9-oz pkg refrigerated whole wheat cheese ravioli
  • 1/2 cup walnuts, coarsely chopped
  • 2 tbsp olive oil
  • 2 medium zucchini, halved lengthwise and sliced
  • 6 green onions, diagonally sliced 1/4 inch thick
  • 1/2 cup milk
  • 1 cup finely shredded parmesan cheese (4oz)



Step 1

1.Cook ravioli in 4 cups boiling salted water 6 to 8 minutes or until tender;drain
2. Meanwhile, in large skillet cook walnuts in hot oil over medium heat 2 to 3 minutes;remove with slotted spoon. Add zucchini and green onion. cook and stir 2 to 3 minutes or until crisp-tender.
3. Add pasta, walnuts, milk and 3/4 cup cheese to pan. Cook and toss 1 minute. Season with 1/8 teaspoon each salt and pepper. Transfer to serving bowls; sprinkle with remaining cheese.

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