Ravioli with Summer Vegetables

Ravioli with Summer Vegetables

1 9-oz. package refrigerated light cheese-filled ravioli
2 tsp. avocado oil or olive oil
2 cloves garlic, minced
1 med. yellow summer squash, thinly sliced (@ 1-1/4 cups)
4 plum tomatoes, quartered
1 15-oz. can chickpeas (garbanzo beans), rinsed & drained
2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1/4 tsp. crushed black pepper
4 cups shredded fresh spinach

Cook ravioli according to package directions. Drain.

Meanwhile, in a large nonstick skillet heat the avocado or olive oil and the garlic. Add squash, tomatoes, chickpeas, thyme, and pepper. Cook on medium-high heat for 4 to 5 minutes or until heated through. Add pasta and toss. Arrange spinach on each serving plate; top with pasta mixture.