Weight Watchers Recipes
Chicken Ravioli Primavera
6 Points Per Serving
1 tsp. olive oil
1 1/2 tsp. minced garlic
1 (28-ounce) can crushed tomatoes, undrained
2 tsp. chopped fresh parsley
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. sugar
2 cups sliced zucchini (about 1 large)
1 (25-ounce) package frozen chicken ravioli
2 Tbs. grated Parmesan or Romano cheese
Fresh basil springs (optional)
1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and saute 1 mintue.
Add tomatoes and next 4 ingredients. Bring to a boil. Reduce heat, and simmer, uncovered,
10 minutes, stirring occasionally. Add zucchini; cook 5 additional minutes or until tender. 2.
While zucchini cooks, cook ravioli according to package directions. Drain well. Place on a
large serving platter. Top with tomato mixture, and sprinkle with cheese. Garnish with basil
sprigs, if desired.
Yield: 6 servings
1 1/2 tsp. minced garlic
1 (28-ounce) can crushed tomatoes, undrained
2 tsp. chopped fresh parsley
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. sugar
2 cups sliced zucchini (about 1 large)
1 (25-ounce) package frozen chicken ravioli
2 Tbs. grated Parmesan or Romano cheese
Fresh basil springs (optional)
1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and saute 1 mintue.
Add tomatoes and next 4 ingredients. Bring to a boil. Reduce heat, and simmer, uncovered,
10 minutes, stirring occasionally. Add zucchini; cook 5 additional minutes or until tender. 2.
While zucchini cooks, cook ravioli according to package directions. Drain well. Place on a
large serving platter. Top with tomato mixture, and sprinkle with cheese. Garnish with basil
sprigs, if desired.
Yield: 6 servings