By using pre-made refrigerated whole wheat cheese ravioli, this delicious pasta and zucchini main dish can be thrown together for a quick and delicious weeknight dinner. Coarsely chopped walnuts add a crunchy texture and nutty flavor to this ravioli dish. Eighteen minutes from start to finish makes this recipe a favorite of any busy person or family.
Ingredients
1 9-oz. pkg. refrigerated whole wheat cheese ravioli
1/2 cup walnuts, coarsely chopped
2 Tbsp. olive oil
2 medium zucchini, halved lengthwise and sliced
6 green onions, diagonally sliced 1/4-inch thick
1/2 cup milk
1 cup finely shredded Parmesan cheese (4 ounces)
Directions
1.Cook ravioli in 4 cups boiling salted water 6 to 8 minutes or until tender; drain.
2.Meanwhile, in large skillet cook walnuts in hot oil over medium heat 2 to 3 minutes; remove with slotted spoon. Add zucchini and green onion. Cook and stir 2 to 3 minutes or until crisp-tender.
3.Add pasta, walnuts, milk, and 3/4 cup cheese to pan. Cook and toss 1 minute. Season with 1/8 teaspoon each salt and black pepper. Transfer to serving bowls; sprinkle with remaining cheese.
Makes 4 servings.
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