INGREDIENTS

-1 pound cheese ravioli (fresh or frozen)
-2 tablespoons olive oil
-3 small zucchini, sliced into thin half-moons
-Kosher salt and pepper
-2 cloves garlic, thinly sliced
-1/2 cup grated Parmesan (2 ounces)

INSTRUCTIONS

Makes 4 servings
Hands-on Time: 10m
Total Time: 25m

1. Cook the ravioli according to the package directions.

2. Drain them and return to the pot.

3. Meanwhile, heat the oil in a large skillet over medium heat.

4. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes.

5. Add the garlic and cook for 2 minutes.

6. Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine.

7. Serve with the remaining 1/4 cup of Parmesan.

Tip :
Add a bit of the reserved pasta cooking water if the pasta seems dry after it's been tossed with sauce.

Nutrition Per Serving
Calories 492kcal; Calories From Fat 39%; Protein 22g; Carbohydrate 52g; Sugar 5g; Fiber 4g; Fat 22g; Sat Fat 9g; Sodium 853mg; Cholesterol 75mg.; Real Simple, August 2008