Favorite Ingredients Friday for July 25

I had a hard time trying to decide what recipe to share today, but I did want to share something.

With people's gardens producing zucchini and summer squash prolifically, here's a deliciously light main course to try.

GARDEN SQUASH RAVIOLI

1 package (24 ounces) frozen miniature cheese ravioli
1 medium yellow summer squash (or 2 small ones), cut in half-inch chunks
1 medium zucchini (or 2 small ones), cut in half-inch chunks
2 cans (one 15-ounce, one 8-ounce) tomato sauce (or use 3 8-ounce ones)
1 tsp. garlic salt
1 tsp. dried minced onion
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. sugar
1/2 tsp. chili powder
1/4 tsp. pepper

In a large saucepan, cook ravioli according to package directions.

Meanwhile, in a 1.5-quart or a 2-quart microwave-safe dish (I used a 2-quart casserole) combine all of the remaining ingredients. Cover and cook on High for 7 to 10 minutes, or until vegetables are tender. Drain ravioli; top with sauce. We also topped ours with grated Romano cheese.

Yield: 6 servings

This recipe produces a very nice, full-flavored sauce for such a quick microwave method of cooking! I was thrilled to find a low fat, whole-grain ravioli (I don’t think it is entirely whole grain, but certainly it contains some, and is a tad healthier than the regular kind) in the frozen food case.


To see what others have shared for Favorite Ingredients Friday, head on over to Overwhelmed with Joy and check out the links.