Alfredo Summer Vegetable-and-Ravioli Skillet
Ingredients
- ¼ cup panko breadcrumbs
- 1½ Tbsp olive oil, divided
- 1 (¾-lb) pkg sliced zucchini, yellow squash, and onion medley
- ½ Tbsp minced garlic
- 1 (10-oz) pkg refrigerated spinach-ricotta ravioli (such as Giovanni Rana)
- ½ (15-oz) container refrigerated Alfredo sauce (such as Buitoni)
- 1 pint grape tomatoes, halved
- 2 Tbsp freshly grated Parmesan cheese
Instructions
- Cook panko in ½ Tbsp hot oil in a nonstick skillet over medium heat 2 to 4 minutes or until golden, stirring occasionally. Remove from skillet. Wipe skillet clean with a paper towel.
- Cook zucchini medley and garlic in 1 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 | 3 | |
| 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 |
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