Directions:
- Cook ravioli according to package directions; drain well.
- Meanwhile, in a skillet, cook and stir garlic in 2 teaspoons hot oil over medium heat for 30 seconds. Add squash, tomato, garbanzo beans, thyme, and pepper. Cook and stir over medium-high heat 4 to 5 minutes or until squash is crisp-tender and mixture is heated through.
- Add hot ravioli to vegetable mixture. Toss lightly. Arrange spinach on 4 serving plates; top with ravioli mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.23 Kcal (177 kJ) | ||
| Calories from fat | 14.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 3% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 42.81mg | 2% | |
| Potassium | 281.6mg | 6% | |
| Total Carbs | 5.72g | 2% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 1.79g | 4% | |
| Vitamin C | 17mg | 28% | |
| Iron | 0.8mg | 4% | |
| Calcium | 35.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 41.96 Kcal (176 kJ) | ||
| Calories from fat | 14.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 3% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 42.53mg | 2% | |
| Potassium | 279.75mg | 6% | |
| Total Carbs | 5.68g | 2% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 1.78g | 4% | |
| Vitamin C | 16.9mg | 28% | |
| Iron | 0.8mg | 4% | |
| Calcium | 35.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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