Cheese Ravioli with Summer Garden Vegetables
This easy meal combines summertime vegetables and delicious cheesy pasta.
- 2 tablespoons olive oil
- 1 zucchini chopped
- 1 red bell pepper chopped
- 1 small onion chopped
- 1 garlic clove crushed
- 1 15-ounce can diced tomatoes, with their juices
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper
- 1 24-ounce bag frozen cheese ravioli
Bring a large pot of water to a boil.
Meanwhile, in a large skillet, heat the oil over medium heat. Add the zucchini, bell pepper, onion, and garlic and cook for 5 to 7 minutes, until the onion is soft. Stir in the tomatoes, basil, and oregano and season with salt and black pepper. Reduce the heat to low and simmer.
While the sauce is simmering, add the ravioli to the boiling water and cook according to the package instructions. Drain the ravioli and add them to the pan with the sauce, gently stirring to coat. Serve immediately.
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