Ravioli With Garbanzos and Spinach

• ounces dry cheese ravioli8 ounces
• olive oil↗2 teaspoons
• garlic cloves, minced↗2
• garbanzo beans↗1

  (15 ounce) can

• medium summer squash, thinly sliced (1 1/4 cup)↗1
• roma tomatoes, quartered↗4
• fresh thyme (or 1/2 teaspoon dried)↗2 teaspoons
• black pepper↗1⁄4 teaspoon
• fresh spinach, shredded (we use non-shredded baby spinach in the bag)↗4 cups

Step-by-step instructions

1. 1

   Cook ravioli, drain, cover and keep warm.

2. 2

   Meanwhile, in a large skillet heat oil over medium-high heat.

3. 3

   Add garlic and cook, stirring constantly, for 15 seconds.

4. 4

   Add garbanzos, squash, tomatoes, thyme and pepper.

5. 5

   Sstir 4-5 minutes, until squash is tender.

6. 6

   Add the cooked ravioli to bean mixture and toss gently to combine.

7. 7

   Arrange spinach on plate and top with ravioli.

8. 8

   Fresh ravioli may be used in place of dry, but you would want more by weight to feed the same number of people.