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Ravioli with Summer Vegetables




Source of Recipe


Jackie


List of Ingredients




Ravioli with Summer Vegetables


1 9-oz. package refrigerated light cheese-filled ravioli
2 tsp. avocado oil or olive oil
2 cloves garlic, minced
1 med. yellow summer squash, thinly sliced (@ 1-1/4 cups)
4 plum tomatoes, quartered
1 15-oz. can chickpeas (garbanzo beans), rinsed & drained
2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1/4 tsp. crushed black pepper
4 cups shredded fresh spinach


Recipe




Cook ravioli according to package directions.

Drain.

Meanwhile, in a large nonstick skillet heat the avocado or olive oil and the garlic.

Add squash, tomatoes, chickpeas, thyme, and pepper.

Cook on medium-high heat for 4 to 5 minutes or until heated through.

Add pasta and toss.

Arrange spinach on each serving plate; top with pasta mixture.