Summer Vegetable Ravioli
One of the EASIEST one pot dinner recipes
Servings: 5 servings
Ingredients
- 18 oz package cheese ravioli
- 2 zucchini diced
- 1 yellow onion diced
- 1 tbs olive oil
- 1 tbs minced garlic
- ½ tsp pepper
- 1 tsp salt
- 1 tsp dried Rosemary
- 1 tsp dried oregano
- 15 oz can corn drained
- 15 oz can petite diced tomatoes
- 12 oz marinara sauce (I used 1/2 of a jar of sauce)
- ⅓ cup parmesan cheese
Instructions
- Fill a large pot with water bring it to a boil on the stove add in the ravioli and cook the ravioli according to the package instructions. Once cooked remove 1/3 cup of the water the ravioli is cooking and set the water to the side. (We will be using it in the sauce) drain the ravioli and set the to the side.
- To the same pot the ravioli was cooked in add the oil in over medium heat. Once hot add in the zucchini and onion cook for 5 minutes stirring occasionally. Now stir in the minced garlic, seasonings, corn, diced tomatoes, marinara sauce, and reserved pasta water stir and let simmer for about 5 minutes stirring occasionally.
- Stir in the cooked ravioli and parmesan cheese let the cheese melt down for 2 minutes then serve and enjoy!
Video
Nutrition
Calories: 523kcal | Carbohydrates: 69g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 1783mg | Potassium: 807mg | Fiber: 7g | Sugar: 11g | Vitamin A: 695IU | Vitamin C: 30mg | Calcium: 168mg | Iron: 13mg
