Heat oil in large skillet over medium-high heat until hot. Add onion and garlic; cook and stir 2 minutes. Add zucchini, corn and broth; mix well. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender. Cook ravioli as directed on
package. Drain; cover to keep warm. Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste. Sprinkle with cheese. If desired, garnish with a fresh basil sprig.
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 6|
|Calories from Fat: 26 (30%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 4.2mg||1 %|
|Sodium 1005.5mg||35 %|
|Potassium 252mg||7 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 11.9g|
|Protein 3.7g||5 %|
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Calories per serving: 87
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