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Ingredients

• 1 9-oz. pkg.  refrigerated four-cheese ravioli or tortellini
• 12 oz.  baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2 inch thick
• 3-1/2 cups  fresh baby spinach
• 1/2 cup  torn fresh basil
• 1/4 cup  bottled Caesar Parmesan vinaigrette salad dressing
•   Shredded Parmesan cheese (optional)

Description

Purchased Ravioli Or Tortellini Makes A Quick Base For A Pasta Dinner. This Recipe Gets A Boost From Summer Squash, Spinach, And Basil. Dinner Is Ready In 20 Minutes.

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