20-minute Pasta

Enjoy a restaurant-quality pasta meal in the comfort of your own home -- in a snap.

20-minute Pasta

"I've got no time to cook a healthy meal" is no longer an excuse. Zip this fabulous, restaurant-quality pasta dinner from the refrigerator to the table in 20 minutes or less. Then enjoy!


  • 1 9-ounce. pkg. 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, 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 (1 cup per plate)


1. Prepare the ravioli according to package directions.

2. In a large nonstick skillet, heat the avocado oil or olive oil with the minced garlic.

3. Add the summer squash, the quartered tomatoes, chickpeas, thyme, and black pepper to the mix, and cook on medium-high heat for 4 to 5 minutes.

4. Drain pasta; add to skillet and toss. Serve on top of the shredded fresh spinach. Makes 4 main-dish servings.

Nutrition facts per serving: 334 calories, 17 g protein, 8 g fat (2 g sat. fat), 43 mg cholesterol, 643 mg sodium, 51 g carbohydrates, and 10 g fiber. Daily Values: 48% vit. A, 85% vit. C, 14% calcium, and 37% iron.