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Ravioli with Zucchini
Ingredients
-
1
9 ounce package refrigerated whole wheat cheese ravioli
-
1/2
cup walnuts, coarsely chopped
-
2
tablespoons 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 (4 ounces)
Directions
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 black pepper. Transfer to serving bowls; sprinkle with remaining cheese. Makes 4 servings.
Nutrition Facts
(Ravioli with Zucchini)
- Servings Per Recipe 4,
- Calories 466,
- Protein (gm) 21,
- Carbohydrate (gm) 33,
- Fat, total (gm) 29,
- Cholesterol (mg) 59,
- Saturated fat (gm) 9,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 8,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 5,
- Vitamin A (IU) 583,
- Vitamin C (mg) 21,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 859,
- Potassium (mg) 434,
- Calcium (DV %) 414,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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