posted by Sue Freeman 09-14-98 3:17 PM
Ravioli with Zucchini
1 (9 oz.) pkg. of uncooked refrigerated cheese filled
ravioli
3 cups julienned zucchini (2x1/4x1/2inch strips)
1/2 cup sliced green onion
1 medium red bell pepper, seeded and chopped coarsely
1/2 tsp. garlic powder(or 1 tsp. fresh garlic)
1/2 tsp. dried basil leaves (or 2 tsp. fresh)
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup water
1/2 tsp. chicken flavored instant bouillion
1 oz. (1/4 cup) shredded reduced fat mozzerlla cheese
Parmesean cheese
Cook ravioli according to directions. Drain and rinse with hot water. Set aside.
Spray large nonstick skillet with nonstick spray. Heat over medium heat until hot. Add zucchini, onions, bell pepper . Cook and stir for 5 minutes until crisp tender.
Reduce heat to medium low; stir in water, bouillion and cooked ravioli. Cook an additional 3 to 5 minutes or until throughly heated, stirring occasionally. Add cheese and toss gently.
Sprinkle with Parmesean cheese, if desired.
Calories 260
carbs 31 g
protein 14 g
Saturated F 4 g
Total F 9 g