“Meatless Monday” Recipe of the Week – Whole Wheat Ravioli with Garlic Sautéed Vegetables

July 3, 2017 at 5:01 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Whole Wheat Ravioli with Garlic Sautéed Vegetables. Made with one of my favorite pastas – BUITONI Refrigerated Whole Wheat Four Cheese Ravioli. Along with a nice assortment of Sautéed Vegetables. You can find this recipe at the CooksRecipes website (http://www.cooksrecipes.com/index.html) At the Cooks site you’ll find a huge selection of recipes of all cuisines. Enjoy and Eat Healthy!


Whole Wheat Ravioli with Garlic Sautéed Vegetables

Made with whole wheat four cheese ravioli and fresh, colorful vegetables, this easy-to-make dish is perfect for summer entertaining.


Recipe Ingredients:

1 (9-ounce) package BUITONI Refrigerated Whole Wheat Four Cheese Ravioli, prepared according to package directions
2 tablespoons olive oil
1/2 pound fresh green beans
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium yellow summer squash*, quartered and sliced
1/2 cup halved cherry or grape tomatoes
1 tablespoon chopped fresh garlic
1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese for sprinkling

Cooking Directions:

1 – Heat oil in large skillet over medium-high heat. Add green beans, salt and ground black pepper; cook, stirring frequently, for 5 minutes.
2 – Add squash; cook, stirring frequently, for 3 minutes.
3 – Add tomatoes and garlic; cook, stirring frequently, for 2 minutes or until vegetables are tender.
4 – Toss in prepared pasta; cook, stirring frequently, for 3 minutes or until pasta is warm.
5 – Sprinkle with Parmesan or Romano cheese.
Makes 4 servings.

*Crookneck or yellow zucchini. If unavailable, green zucchini can be used in place of the yellow.

Nutritional Information Per Serving (1/4 of recipe): Calories: 340 Calories from Fat: 160 Total Fat: 17 g Saturated Fat: 7 g Cholesterol: 55 mg Sodium: 840 mg Carbohydrates: 31 g Dietary Fiber: 6 g Sugars: 4 g Protein: 15 g.



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