Zip this fabulous restaurant-quality pasta dinner of refrigerated pasta, summer squash, tomatoes, and fresh thyme from refrigerator to table in 20 minutes or less.

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Ingredients

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Directions

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  • Prepare ravioli according to package directions.

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  • Meanwhile, in a large skillet heat avocado or olive oil and minced garlic. Add squash, tomatoes, chickpeas, thyme, and black pepper and cook on medium-high heat for 4 to 5 minutes.

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

Nutrition Facts

334 calories; 8 g total fat; 2 g saturated fat; 43 mg cholesterol; 643 mg sodium. 51 g carbohydrates; 10 g fiber; 17 g protein; 2332 IU vitamin a; 50 mg vitamin c; 141 mg calcium; 7 mg iron;

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