SUMMER HARVEST RAVIOLI

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Summer Harvest Ravioli image

This is a healthy quick recipe that I make frequently for my family. It's easy when you have picky kids. I can easily take out a vegetable that they do not like but keep it in for those who do like it. It's also a very flexible recipe. You can change up the type of pasta you want to use, and change out the vegetables. You might consider using carrots or mushrooms in the mix.

Provided by Tara Holmes @mustluvdogs

Categories     Pasta

Number Of Ingredients 11

1 package(s) frozen ravioli
1/2 cup(s) water
4 ounce(s) green beans, cut into 2 inch pieces
2 small - yellow squash, chopped into 1 inch pieces
1 medium - zucchini, chopped into 1 inch pieces
1 medium - onion, cut into 1/4 wedges
2 clove(s) garlic, finely chopped
2 tablespoon(s) dried oregano
3/4 teaspoon(s) salt
1 can(s) diced tomatoes
1/2 cup(s) parmesan cheese

Steps:

  • Cook Ravioli according to package
  • In a large, nonstick skillet, heat water to boiling. Add green beans, boil 7- 10 minutes until crisp-tender. Drain, set aside.
  • In same skillet, heat oil. Cook squash, zucchini, onion, garlic, oregano and salt for 7 minutes, stir frequently, until onion is tender.
  • Stir in green beans and tomatoes to vegetable mixture. Heat until hot. Serve vegetables over ravioli. Sprinkle with parmesan cheese.

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