Summer Vegetable Ravioli

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (9 ounce) package refrigerated cheese ravioli (can sub.: any regular med. or small pasta)
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 small onion, coarsely chopped
• 1 clove garlic, minced
• 2 small zucchini, cut in half lengthwise,sliced (can sub.: 1/2 green pepper equals one zucchini)
• 1 1/2 cups frozen corn
• 1/2 cup vegetable broth
• 2 cups coarsely chopped seeded italian plum tomatoes
• 2 tablespoons chopped fresh basil (can sub.: 2 tsp dried basil, which would have to be added in with the zucchini and/or green pepper)
• 1/4 cup shredded fresh parmesan cheese

Recipe

• 1 cook ravioli as directed on pkg.
• 2 drain; cover to keep warm.
• 3 heat oil in large skillet over medium-high heat until hot.
• 4 add onion and garlic; cook and stir 2 minutes.
• 5 add zucchini, corn and broth; mix well.
• 6 bring to a boil.
• 7 reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
• 8 add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally.
• 9 if desired, add salt and pepper to taste.
• 10 sprinkle with cheese.