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10 minutes
20 minutes
- 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
- Combine tomatoes, Italian seasoning, and water in a large skillet and bring to a boil. Add zucchini, yellow summer squash, ravioli, and pepper. Cover and simmer for 6 to 7 minutes until ravioli is tender, stirring occasionally.
- Mix beans into the ravioli blend and warm it. Just before serving, top individual portions with fresh basil and grated Parmesan cheese.
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