Vegetable Ravioli
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Veggie lovers will enjoy this fast and flavorful pasta dish.
Ingredients
1 (9-oz.) pkg. refrigerated cheese ravioli
2 tablespoons olive or vegetable oil
1 small onion, coarsely chopped
1 garlic clove, minced
2 small zucchini, cut in half lengthwise, sliced
1 1/2 cups frozen corn
1/2 cup vegetable broth
2 cups coarsely chopped seeded Italian plum tomatoes
2 tablespoons chopped fresh basil
1 oz. (1/4 cup) shredded fresh Parmesan cheese
Instructions
Cook ravioli as directed on package. Drain; cover to keep warm.
Meanwhile, 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.
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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