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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Great dish, make it all the time and not just in the summer. I eat this hot and sometimes cold. Always yummy. I do however occasionally add more broth just to keep it more wet for left overs. I have added in substitution suggestions that you can try. I got this recipe from a Pillsbury vegetarian book. Ingredients:
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 |
Directions:
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.
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