Alfredo Summer Vegetable-and-Ravioli Skillet
Ingredients
- ½ cup panko breadcrumbs
- 3 Tbsp olive oil, divided
- 1 (1½-lb) pkg sliced zucchini, yellow squash, and onion medley
- 1 Tbsp minced garlic
- 2 (10-oz) pkg refrigerated spinach-ricotta ravioli (such as Giovanni Rana)
- 1 (15-oz) container refrigerated Alfredo sauce (such as Buitoni)
- 2 pints grape tomatoes, halved
- ¼ cup freshly grated Parmesan cheese
Instructions
- Cook panko in 1 Tbsp hot oil in a large nonstick skillet over medium heat 3 to 4 minutes or until golden, stirring occasionally. Remove from skillet. Wipe skillet clean with a dry paper towel.
- Cook zucchini medley and garlic in 2 Tbsp hot oil in skillet over medium heat 6 to 8 minutes or until tender. Top with ravioli in a single layer; pour sauce over ravioli.
- Sprinkle tomatoes and cheese over sauce; cover and cook 4 to 6 minutes or until ravioli is done and cheese is melted. Sprinkle with panko.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
546
|
546
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 19 | 19 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 998 | 998 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
