summer harvest ravioli
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.
prep time
15 Min
cook time
20 Min
method
Saute
yield
4 serving(s)
Ingredients
- 1 package frozen ravioli
- 1/2 cup water
- 4 ounces 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 cloves garlic, finely chopped
- 2 tablespoons dried oregano
- 3/4 teaspoon salt
- 1 can diced tomatoes
- 1/2 cup parmesan cheese
How To Make summer harvest ravioli
-
Step 1Cook Ravioli according to package
-
Step 2In a large, nonstick skillet, heat water to boiling. Add green beans, boil 7- 10 minutes until crisp-tender. Drain, set aside.
-
Step 3In same skillet, heat oil. Cook squash, zucchini, onion, garlic, oregano and salt for 7 minutes, stir frequently, until onion is tender.
-
Step 4Stir in green beans and tomatoes to vegetable mixture. Heat until hot. Serve vegetables over ravioli. Sprinkle with parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Pasta Sides
Diet:
Vegetarian
Ingredient:
Vegetable
Culture:
American
Method:
Saute
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