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Recipe tags: Italian, Stove Top

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Rice, pasta and breads

Ravioli and Zucchini

Recipe submitted by DaVita dietitian Sandra from Colorado.

Portions:                  4

Serving size:           1 cup

Ingredients

• 9-ounce package of frozen or refrigerated, pre-made meat ravioli
• 2 cups zucchini, julienne cut
• 1/2 cup green onions, sliced
• 1 medium red bell pepper, coarsely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil leaves
• 1/8 teaspoon black pepper
• 1/4 cup reduced-sodium chicken broth

Preparation

1. Cook ravioli as directed on the package.
2. Spray a large, nonstick skillet with cooking spray, and heat over medium-high heat.
3. Add zucchini, onions, bell pepper, garlic powder, basil and black pepper. Cook for 3 to 5 minutes until veggies are crisp-tender.
4. Drain ravioli, add broth, and stir into the vegetable mixture.
5. Cover skillet and cook over medium-low heat for another 5 minutes, or until thoroughly heated. Stir occasionally, being careful not to break the ravioli.

Nutrients per serving

• Calories: 258
• Protein:  12 g
• Carbohydrate: 27 g
• Fat: 9 g
• Cholesterol: 57 mg
• Sodium: 258 mg
• Potassium: 405 mg
• Phosphorus: 155 mg
• Calcium: 54 mg
• Fiber: 2.4 g

Renal and Renal Diabetic Food Choices

• 1-1/2 meat
• 1-1/2 starch
• 1 vegetable, medium potassium

Carbohydrate Choices

• 2

Helpful Hints

• If vegetables are prepared earlier, this is a quick and easy meal that anyone can put together.
• Goes well with tossed salad and French bread.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Laura G. says:

This recipe tastes a little bland to me.

Reviewed: Apr. 22, 2009, 4:52 PM  -  Inappropriate review?   

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