14 1/2 ounce can Italian-style stewed tomatoes, undrained
14 ounce can vegetable broth
medium zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 1/2 cups)
9 ounce package refrigerated cheese ravioli
15 ounce can white kidney beans (cannellini) or navy beans, rinsed and drained
tablespoons grated Parmesan cheese
tablespoons snipped fresh basil or parsley
- In a large saucepan combine tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6 to 7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice.
- Stir beans into ravioli mixture; heat through. Sprinkle each serving with Parmesan cheese and basil.
- Makes 4 servings
Nutrition Facts(Ravioli Skillet)
- Per serving:
- 335 kcal cal.,
- 11 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 58 mg chol.,
- 1131 mg sodium,
- 47 g carb.,
- 7 g fiber,
- 9 g sugar,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet