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Main dishes

Ravioli with Sautéed Zucchini & Summer Squash

photo by:kraft
Prepared cheese ravioli gets an easy and elegant upgrade with sautéed zucchini and summer squash and a sprinkling of grated Parmesan.
25 min
25 min
6 servings, 1 cup each

What You Need

pkg.   (9 oz. each) refrigerated cheese ravioli, uncooked
Tbsp.  olive oil
cup  zucchini slices
cup  yellow squash slices
cup  KRAFT Grated Parmesan Cheese

Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 4 min. or until crisp-tender.

DRAIN pasta. Add to vegetable mixture in skillet along with the cheese; mix lightly.

Kraft Kitchens Tips

Preparing Perfect Pasta
Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
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