Tasty Tuesday: Ravioli with Sauteed Zucchini

This recipe is one I found in Real Simple magazine last year, clipped and saved. I've made it several times and I really like it. It's tasty, simple and fast. It's also vegetarian friendly (but not vegan unless you get vegan ravioli, as there are eggs in the pasta dough). For those of you that prefer meat with all meals, feel free to substitute a meat filled ravioli.

Here is the recipe on the Real Simple site. The recipe below includes my comments.

Serves 4 Hands-On Time: 10m Total Time: 15m

Ingredients

  • 1 pound cheese ravioli (fresh or frozen)-I used Fresh and Easy Cheese and Spinach Ravs
  • 2 tablespoons olive oil-I cut this to 1 tbsp
  • 3 small zucchini, sliced into thin half-moons- I used two large- don't think it matters
  • kosher salt and pepper
  • 2 cloves garlic, thinly sliced-upped this to three for extra kick
  • 1/2 cup grated Parmesan (2 ounces)

Directions

  1. Cook the ravioli according to the package directions. Drain them and return to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes. Add the garlic and cook for 2 minutes.
  3. Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of Parmesan.
ENJOY!
**For those of you counting WW points, I come up with 6 per serving.

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