Ravioli With Garbanzos and Spinach

Name: Ravioli With Garbanzos and Spinach
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 8 ounces dry cheese ravioli; 2 teaspoons olive oil; 2 garlic cloves, minced; 1 (15 ounce) can garbanzo beans; 1 medium summer squash, thinly sliced (1 1/4 cup); 4 roma tomatoes, quartered; 2 teaspoons fresh thyme (or 1/2 teaspoon dried); 1/4 teaspoon black pepper; 4 cups fresh spinach, shredded (we use non-shredded baby spinach in the bag)

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Recipe by Donna Matthews

This is a very quick and easy, deliciously fresh tasting, and healthy for your heart dinner.

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READY IN: 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

8

ounces dry cheese ravioli
2

teaspoons olive oil
2

garlic cloves, minced
1

(15 ounce) can garbanzo beans
1

medium summer squash, thinly sliced (1 1/4 cup)
4

roma tomatoes, quartered
2

teaspoons fresh thyme (or 1/2 teaspoon dried)
¹⁄₄

teaspoon black pepper
4

cups fresh spinach, shredded (we use non-shredded baby spinach in the bag)

DIRECTIONS

Cook ravioli, drain, cover and keep warm.
Meanwhile, in a large skillet heat oil over medium-high heat.
Add garlic and cook, stirring constantly, for 15 seconds.
Add garbanzos, squash, tomatoes, thyme and pepper.
Sstir 4-5 minutes, until squash is tender.
Add the cooked ravioli to bean mixture and toss gently to combine.
Arrange spinach on plate and top with ravioli.
Fresh ravioli may be used in place of dry, but you would want more by weight to feed the same number of people.

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