Ravioli Skillet

Ingredients:
1 14.5-ounce can Italian-style stewed tomatoes, undrained
1 14-ounce can vegetable broth
2 medium zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 1/2 cups)
1 9-ounce package refrigerated cheese ravioli
1 15-ounce can white kidney beans (cannellini) or navy beans, rinsed and drained
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh basil or parsley


Directions:
1. In a large saucepan combine tomatoes and broth; bring to boiling. Stir in zucchini and ravioli. Return to boiling; reduce heat. Boil gently, uncovered, for 6 to 7 minutes or until ravioli is tender and broth mixture is slightly thickened, stirring gently once or twice.

2. Stir beans into ravioli mixture; heat through. Sprinkle each serving with Parmesan cheese and basil.

3. Makes 4 servings
utrition facts per serving:

Calories 335
Total fat (g) 11
Saturated Fat (g) 5
Polyunsaturated Fat (g) 1
Cholesterol (mg) 58
Sodium (mg) 1131
Monounsaturated Fat (g) 2
Carbohydrate (g) 47
Total sugar (g) 9
Fiber (g) 7
Protein (g) 19
Vitamin A (DV%) 103.02333
Vitamin C (DV%) 6.495291
Calcium (DV%) 25
Iron (DV%) 17
Starch (d.e.) 3
Vegetables (d.e.) 1.5
Very Lean Meat (d.e.) 1