Healthified Ravioli Skillet

 

1

can (14.5 oz) Muir Glen® diced tomatoes

1/2

teaspoon Italian seasoning

1/2

cup water

2

medium zucchini and/or yellow summer squashes, halved lengthwise and cut into 1/2-inch-thick slices

1

package (9 oz) refrigerated light four-cheese ravioli

1/8

teaspoon black pepper

1

can (15 oz) Progresso® cannellini beans, rinsed and drained

2

tablespoons snipped fresh basil or parsley

2

tablespoons finely shredded or grated Parmesan cheese

• 1 In a very large skillet, combine undrained tomatoes, Italian seasoning, and the water; bring to boiling. Add zucchini and/or yellow summer squash, ravioli, and pepper. Return to boiling; reduce heat. Cover and boil gently for 6 to 7 minutes or until ravioli is tender, stirring gently once or twice.
• 2 Stir beans into ravioli mixture; heat through. Sprinkle individual servings with basil and Parmesan cheese.