Ravioli with Tomatoes, Onions and Zucchini
Minutes Prep time: 45
Minutes Total time: 45
Servings: 4
Difficulty: easy
Minutes Prep time: 45
Minutes Total time: 45
Servings: 4
Difficulty: easy
1 pound frozen large cheese-filled ravioli
2 tablespoons vegetable oil
2 medium zucchini, sliced
2 cloves garlic, minced
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onion, undrained
2 tablespoons Hunt's® Tomato Paste
1/2 teaspoon Italian seasoning
Fresh grated Parmesan cheese, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 241 mg | 24% |
Carbohydrate | 44 g | 15% |
Cholesterol | 24 mg | 8% |
Total Fat | 11 g | 17% |
Iron | 4 mg | 23% |
Calories | 308 kcal | 15% |
Sodium | 438 mg | 18% |
Protein | 10 g | 19% |
Saturated Fat | 3 g | 15% |
Sugars | 7 g | 1% |
Vitamin C | 18 mg | 28% |
Cook ravioli according to package directions; rinse and keep warm.
Heat oil in medium saucepan over medium-high heat. Add zucchini and garlic; cook about 5 minutes stirring frequently until zucchini is tender.
Stir in undrained tomatoes, tomato paste and seasoning. Simmer over low heat, uncovered, 10 minutes.
Pour about 3 cups of the zucchini-tomato sauce on serving platter. Place ravioli over it, then top with remaining sauce. Garnish with Parmesan cheese, if desired.
Ravioli with Tomatoes, Onions and Zucchini