Ingredients
1
can (14.5 oz) Muir Glen™ diced tomatoes
1/2
teaspoon Italian seasoning
1/2
cup water
2
medium zucchini and/or yellow summer squashes, halved lengthwise and cut into 1/2-inch-thick slices
1
package (9 oz) refrigerated light four-cheese ravioli
1/8
teaspoon black pepper
1
can (15 oz) Progresso™ cannellini beans, rinsed and drained
2
tablespoons snipped fresh basil or parsley
2
tablespoons finely shredded or grated Parmesan cheese
Preparation
In a very large skillet, combine undrained tomatoes, Italian seasoning, and the water; bring to boiling. Add zucchini and/or yellow summer squash, ravioli, and pepper. Return to boiling; reduce heat. Cover and boil gently for 6 to 7 minutes or until ravioli is tender, stirring gently once or twice.
Stir beans into ravioli mixture; heat through. Sprinkle individual servings with basil and Parmesan cheese.
