Made with whole wheat four cheese ravioli and fresh, colorful vegetables, this easy-to-make dish is perfect for summer entertaining.

Whole Wheat Ravioli with Garlic Sautéed Vegetables

1 (9-ounce) package BUITONI Refrigerated Whole Wheat Four Cheese Ravioli, prepared according to package directions

2 tablespoons olive oil

1/2 pound fresh green beans

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 medium yellow summer squash*, quartered and sliced

1/2 cup halved cherry or grape tomatoes

1 tablespoon chopped fresh garlic

1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese

1. Heat oil in large skillet over medium-high heat. Add green beans, salt and pepper; cook, stirring frequently, for 5 minutes.
2. Add squash; cook, stirring frequently, for 3 minutes.
3. Add tomatoes and garlic; cook, stirring frequently, for 2 minutes or until vegetables are tender.
4. Toss in prepared pasta; cook, stirring frequently, for 3 minutes or until pasta is warm.
5. Sprinkle with cheese.

Makes 4 servings.

*Crookneck or yellow zucchini. If unavailable, green zucchini can be used in place of the yellow.

Nutritional Information Per Serving: Calories: 340 Calories from Fat: 160 Total Fat: 17 g Saturated Fat: 7 g Cholesterol: 55 mg Sodium: 840 mg Carbohydrates: 31 g Dietary Fiber: 6 g Sugars: 4 g Protein: 15 g

Recipe and photograph provided courtesy of BUITONI, through ECES, Inc., Electronic Color Editorial Services.