Healthified Ravioli and Summer Squash Toss

 

1

package (9 oz) refrigerated reduced-fat cheese-filled ravioli or tortellini

2

cloves garlic, minced

2

teaspoons olive oil or cooking oil

1 1/4

cups thinly sliced yellow summer squash (1 medium)

4

plum tomatoes, quartered

1

can (15 oz) Progresso® chickpeas, rinsed and drained

1/4

teaspoon salt

1/4

teaspoon black pepper

4

cups shredded fresh spinach

Grated Parmesan cheese (optional)

• 1 Cook ravioli according to package directions.
• 2 Meanwhile, in a large skillet, cook and stir garlic in hot oil for 30 seconds. Add squash, tomatoes, chickpeas, salt, and pepper. Cook and stir over medium-high heat for 4 to 5 minutes or until squash is crisp-tender and mixture is heated through.
• 3 Drain ravioli; add to vegetable mixture. Toss lightly. Arrange spinach on four serving plates; top with ravioli mixture. If desired, sprinkle with Parmesan cheese.