Ravioli with Zucchini

Ingredients

• 1 9-oz. pkg.refrigerated whole wheat cheese ravioli
• 1/2 cup walnuts, coarsely chopped
• 2 Tbsp.olive oil
• 2 medium zucchini, halved lengthwise and sliced
• 6 green onions, diagonally sliced 1/4-inch thick
• 1/2 cup milk
• 1 cup finely shredded Parmesan cheese (4 ounces)

Directions

1. Cook ravioli in 4 cups boiling salted water 6 to 8 minutes or until tender; drain.

2. Meanwhile, in large skillet cook walnuts in hot oil over medium heat 2 to 3 minutes; remove with slotted spoon. Add zucchini and green onion. Cook and stir 2 to 3 minutes or until crisp-tender.

3. Add pasta, walnuts, milk, and 3/4 cup cheese to pan. Cook and toss 1 minute. Season with 1/8 teaspoon each salt and black pepper. Transfer to serving bowls; sprinkle with remaining cheese. Makes 4 servings.

Source