Lunch: Veggie Cheese Ravioli Recipe
Ingredients
1 package (9 ounces) refrigerated cheese ravioli
2 small zucchini, julienned
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons chopped ripe olives
3/4 teaspoon Italian seasoning
3 tablespoons shredded Parmesan cheese
Instructions
Cook ravioli according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender. Stir in the tomatoes, olives and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Drain ravioli and add to the pan; stir gently to combine. Sprinkle with cheese.
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Nutrition Facts
Serving Size: 3
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
