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.