Chicken Ravioli Primavera (6 Ww Points)

punkyluv's Note:

This looks really good! I haven't made it yet but I hope to soon. UPDATE: 3-23-09 This is a keeper. Made with refrigerated spinach & ricota ravioli (thanks moms). I added mushrooms :), and of course extra garlic. I used pettie tomatoes instead of crushed and added italian seasoning. The taste of the sauce is great! it comes out very "saucy"

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 teaspoon olive oil
• 1 ½ teaspoons minced garlic
• 1 (28 ounce) can crushed tomatoes , undrained
• 2 teaspoons chopped fresh parsley
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon sugar
• 2 cups sliced zucchini (about 1 large)
• 1 (25 ounce) package frozen chicken ravioli
• 2 tablespoons grated parmesan cheese or 2 tablespoons romano cheese
• fresh basil , springs (optional)

Directions:

1. . Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and saute 1 mintue.
2. Add tomatoes and next 4 ingredients. Bring to a boil. Reduce heat, and simmer, uncovered,
3. 10 minutes, stirring occasionally. Add zucchini; cook 5 additional minutes or until tender. 2.
4. While zucchini cooks, cook ravioli according to package directions. Drain well. Place on a
5. large serving platter. Top with tomato mixture, and sprinkle with cheese. Garnish with basil
6. sprigs, if desired.