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.

Source: Better Homes and Gardens

Gallery

Recipe Summary

total:
20 mins
Servings:
4
Yield:
4 main-dish dinners
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare ravioli according to package directions.

    Advertisement
Instructions Checklist
  • 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.

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

Nutrition Facts

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

Reviews

Advertisement