Ravioli with Chickpeas and Sorrel

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* Exported from MasterCook *

 

Ravioli with Chickpeas and Sorrel

 

Recipe By :BH & G Lightstyle, Spring 2001, page 61

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 9 ounce package refrigerated light cheese-filled ravioli

2 teaspoons avocado oil

or Canola oil

2 cloves garlic -- minced

1 15 ounce can chickpeas -- drained

1 medium yellow squash -- thinly sliced

4 Roma tomatoes -- quartered

2 teaspoons fresh thyme -- snipped

1/4 teaspoon coarsely ground pepper

4 cups fresh sorrel -- shredded

 

Prepare pasta according to package directions. Heat oil and garlic in a

large, nonstick skillet over medium-high heat. Stir in chickpeas, squash,

tomatoes, thyme, and pepper. Cook and stir for 4 to 5 minutes or until

squash is just tender. Serve on a bed of shredded sorrel. Makes 4

main-dish servings.

 

Nutrition facts per serving: 407 calories; 21 gm. protein; 63 gm.

carbohydrates (2 gm. sugars) 10 gm. total fat (2 gm. monounsaturated, 3

gm. saturated); 26 mg. cholesterol; 7 gm. fiber; 656 mg. sodium. Daily

Values: 0% vitamin A; 31% vitamin C; 35% calcium (349 mg.); 20% iron (4

mg.); 21% folate.

 

Start to Finish Time:

" 0:20 "

 

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Per serving: 442 Calories (kcal); 9g Total Fat; (17% calories from fat); 22g

Protein; 72g Carbohydrate; 0mg Cholesterol; 38mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

NOTES : " I've got no time to cook a healthy dinner " is no excuse when you

can spin this one-dish wonder onto the table. You'll enjoy about

one-third of you daily needs for protein, fiber and iron in this

filling pasta meal.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0