Ravioli with Zucchini
No time to cook? This delicious pasta and zucchini main-dish recipe can be thrown together for a quick weeknight dinner.
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Ravioli with Zucchini
Directions
- Cook ravioli in 4 cups boiling salted water 6 to 8 minutes or until tender; drain.
- 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.
- 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)
- Per serving:
- 466 kcal ,
- 29 g fat
- (9 g sat. fat ,
- 8 g polyunsaturated fat ,
- 8 g monounsaturated fat ),
- 59 mg chol. ,
- 859 mg sodium ,
- 33 g carb. ,
- 6 g fiber ,
- 5 g sugar ,
- 21 g pro.