Ravioli with Zucchini


No time to cook? This delicious pasta and zucchini main-dish recipe can be thrown together for a quick weeknight dinner.

Total Time:
18 mins


  • 1 9 ounce package refrigerated whole wheat cheese ravioli

  • ½ cup walnuts, coarsely chopped

  • 2 tablespoon olive oil

  • 2 medium zucchini, halved lengthwise and sliced

  • 6 green onions, diagonally sliced 1/4-inch thick

  • ½ cup milk

  • 1 cup finely shredded Parmesan cheese (4 ounces)


  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 (per serving)

466 Calories
29g Fat
33g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 466
% Daily Value *
Total Fat 29g 37%
Saturated Fat 9g 45%
Cholesterol 59mg 20%
Sodium 859mg 37%
Total Carbohydrate 33g 12%
Total Sugars 5g
Protein 21g
Vitamin C 20.7mg 104%
Calcium 414mg 32%
Iron 2.5mg 14%
Potassium 434mg 9%
Folate, total 60.5mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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