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4 Cheese Ravioli Veggie Skillet

5 star rating
 

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Submitted by: pamela.s

 

Fresh summer vegetables sauteed and served over your favorite ravioli with a great light and fresh homemade vinaigrette.
 

Ingredients

  • 1 9 oz pkg 4 cheese ravioli
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 1 cup squash, cubed
  • 1 cup zucchini, cubed
  • 1 cup fresh broccoli florets
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup green bell pepper, chopped
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon minced garlic
  • 1 large tomato, diced
  • 10 fresh basil leaves, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated fresh mozzarella cheese

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Method

Prepare pasta as directed on package. Drain water and set aside. Heat 2 tbsp olive oil in a large skillet. Add squash, zucchini, broccoli and peppers. Saute until veggies are tender. In a small bowl, combine 1/4 cup olive oil, balsamic vinegar, garlic, tomatoes and basil then add to skillet. Stir in pasta and coat with vegetables and tomato mixture. Transfer to a serving bowl and sprinkle with Parmesan and mozzarella cheese. Serve warm.

 

Notes:

 

Number of Servings: 4

 

Submitted by: pamela.s ()

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