Ingredients
- 2 pounds of Ravioli (I used Chicken & Asiago Cheese)
- 2 cups diced zucchini
- 14.5 oz can diced tomatoes
- 1/4 cup Parmesan
- 1 tsp garlic salt
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/4 tsp sugar
- 3 tbsp olive oil
Preparation
In a medium saucepan, boil water and cook ravioli according to package directions.
In a large skillet, add olive oil and zucchini. Cook until semi-soft, about 4 minutes. Add can of diced tomatoes, garlic salt, oregano, basil, and sugar. Stir and cook until zucchini is soft, about 5 minutes.
Add Parmesan cheese and stir to combine.
When ravioli is done cooking, add it to the skillet.
Stir to combine.
Plate and garnish with a sprinkle (or two... or three) of Parmesan.
The twins ate some for lunch! They really like squash and tomatoes -- so this was the perfect meal for them!
>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis
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