Ingredients
1
package (9 oz) refrigerated reduced-fat cheese-filled ravioli or tortellini
2
cloves garlic, minced
2
teaspoons olive oil or cooking oil
1 1/4
cups thinly sliced yellow summer squash (1 medium)
4
plum tomatoes, quartered
1
can (15 oz) Progresso™ Chick Peas, rinsed and drained
1/4
teaspoon salt
1/4
teaspoon black pepper
4
cups shredded fresh spinach
Grated Parmesan cheese (optional)
Preparation
Cook ravioli according to package directions.
Meanwhile, in a large skillet, cook and stir garlic in hot oil for 30 seconds. Add squash, tomatoes, Chick Peas, salt, and pepper. Cook and stir over medium-high heat for 4 to 5 minutes or until squash is crisp-tender and mixture is heated through.
Drain ravioli; add to vegetable mixture. Toss lightly. Arrange spinach on four serving plates; top with ravioli mixture. If desired, sprinkle with Parmesan cheese.
