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
1/2 tsp. dried basil leaves
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