1 tsp olive oil
2 cloves garlic, minced
1 large carrot, sliced
1/3 cup chicken broth, divided
3 cups broccoli florets
1¼ lbs plum tomatoes, chopped
1½ cups frozen peas
1 cup frozen corn
3 Tbs fresh basil (or ½ t. dried)
2 Tbs fresh parsley
salt and pepper to taste
12 oz cheese and spinach ravioli
shaved Parmesan, optional
1. Begin heating water for ravioli. Cook ravioli according to package directions.
2. Meanwhile, in a large skillet, heat oil until hot (not smoking), over medium heat. Add garlic and sauté, stirring until tender (2 minutes). Stir in carrot and 2 T. of broth. Cook, stirring frequently, until carrot is tender (about 5 minutes).
3. Add broccoli and remaining broth, stirring to coat. Stir in tomatoes and ½ cup water and cook until broccoli is tender and sauce is slightly thickened, about 4 minutes. Stir in peas, corn, basil, parsley, salt and pepper. Continue to cook until hot, about 2 minutes.
4. Transfer to a large bowl. Add ravioli and toss. Serve in 4 shallow bowls. Top with shaved Parmesan, if desired.
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