Creamy Zucchini Ravioli

• 375g pumpkin ravioli
• 1 tablespoon oil
• 2 cloves garlic
• 5 small zucchini (450g), grated and excess liquid drained
• 3 spring onions, finely sliced
• 2 teaspoons finely grated lemon rind Safeway 4 ct For $5.00 thru 02/09
• 125 g KRAFT Easy Cheese Light Cream Cheese Spread, combined with
• 1/2 cup hot milk
• 1/4 cup shredded Parmesan cheese

1. Cook the pasta in a large saucepan of boiling water, uncovered, until just tender, drain.
2. Heat the oil in a large frypan, and cook garlic over a gentle heat for 2 minutes.
3. Add the grated zucchini and spring onions, and cook a further 2 minutes.
4. Stir through the lemon rind, and combined cream cheese spread and milk.
5. Add the drained pasta and parmesan to the sauce, and toss to coat.
6. Serve immediately.

pumpkin ravioli, oil, garlic, zucchini, spring onions, lemon rind, easy cheese, hot milk, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-zucchini-ravioli-103916.aspx (may not work)