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Saturday, August 24 2013

Zip this fabulous restaurant-quality pasta dinner of refrigerated pasta, summer squash, tomatoes, and fresh thyme from refrigerator to table in 20 minutes or less.

 

 

 

20-Minute Pasta
Recipe from 
Servings: 4
Yield: 4 main-dish dinners
Total Time: 20 mins
 
 
ingredients
 
  •  
    1    9 ounce package  light cheese-filed ravioli
  •  
    2    teaspoons   avocado oil or olive oil
  •  
    2      cloves garlic, minced
  •  
    1      medium yellow summer squash, thinly sliced (about 1-1/4 cups)
  •  
    4      plum tomatoes, quartered
  •  
    1    15 ounce can  chickpeas, rinsed and drained
  •  
    2    teaspoons   snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  •  
    1/4   teaspoon   crushed black pepper
  •  
    4    cups   shredded fresh spinach (1 cup per plate)
 
directions
Prepare ravioli according to package directions.
 
 
Meanwhile, in a large skillet heat avocado or olive oil and minced garlic. Add squash, tomatoes, chickpeas, thyme, and black pepper and cook on medium-high heat for 4 to 5 minutes.
 
 
Drain pasta; add to skillet and toss. Serve on top of fresh spinach. Makes 4 main-dish dinners.
 
 

 
nutrition information
Per Serving: cal. (kcal) 334, Fat, total (g) 8, chol. (mg) 43, sat. fat (g) 2, carb. (g) 51, fiber (g) 10, pro. (g) 17, vit. A (IU) 2332, vit. C (mg) 50, sodium (mg) 643, calcium (mg) 141, iron (mg) 7, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:26 am   |  Permalink   |  Email