This vegetarian pasta meal is just as delicious as room temperature as it is piping hot, so feel free to serve in at parties, potlucks or picnics.

ingredients
2    teaspoons   extra-virgin olive oil
1    pound   zucchini, halved lengthwise and thinly sliced
1    9 ounce package  refrigerated four-cheese ravioli
1/4   cup   butter
1/2   teaspoon   kosher salt
1/2   cup   almonds, chopped
2    tablespoons   balsamic vinegar
2    tablespoons   snipped fresh mint
directions
Heat the olive oil over medium-high heat in a very large nonstick skillet. Add zucchini to hot oil and cook, stirring occasionally, until tender, about 4 minutes. Remove zucchini from skillet and set aside.
Cook ravioli according to package instructions; drain and keep warm. In the same skillet heat butter and salt over medium heat, stirring occasionally, until butter is browned, about 3 minutes. Add almonds; cook and stir for 2 minutes or until toasted. Add zucchini to skillet; toss to coat. Add ravioli, balsamic vinegar, and mint to skillet; stir gently to coat. Garnish with additional mint, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 428, Fat, total (g) 30, chol. (mg) 67, sat. fat (g) 12, carb. (g) 35, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 6, pro. (g) 13, vit. A (IU) 697.46, vit. C (mg) 20.68, Thiamin (mg) 0.08, Riboflavin (mg) 0.27, Niacin (mg) 1.03, Pyridoxine (Vit. B6) (mg) 0.21, Folate (µg) 36.57, Cobalamin (Vit. B12) (µg) 0.02, sodium (mg) 683, Potassium (mg) 420, calcium (mg) 157, iron (mg) 2.42, Percent Daily Values are based on a 2,000 calorie diet