One of my favorite things about summer is the farmer’s market! I love walking into old town and picking up a big bouquet of flowers, my favorite fruits and vegetables, some cookies or hummus and any other goodies I might find. It’s fun to see familiar faces and chat up the vendors. I love returning home with my bounty to whip up a fresh salsa, a big beautiful salad or in this case, a fresh and yummy entrée.
Get that water boiling on the stove for the ravioli and then begin the vegetable preparation. Slice the zucchini.
Seed and chop the tomatoes.
Heat the olive oil over medium-high heat. Add the garlic, zucchini, tomatoes, Italian seasoning and pepper. Cook until squash is tender, about 4 or 5 minutes.
Add cooked ravioli and spinach. Toss to combine and serve immediately. Sprinkle with Parmesan cheese.
The vegetables in this recipe can easily be substituted out. You may prefer asparagus instead of the zucchini or you may like to add extra vegetables, or even mushrooms, if you like them. This recipe is quick, easy and versatile. Don’t be afraid to switch it up and make it your own. If I can do it, so can you
Ingredients
1 20 oz. package of refrigerated cheese ravioli or tortellini
1 Tbsp olive oil
2 cloves of garlic, crushed
1 medium zucchini, sliced
4 roma tomatoes, diced
1/2 tsp Italian seasoning
1/4 tsp black pepper
4 cups baby spinach
Parmesan cheese (optional)
Instructions
Cook ravioli according to package directions. Drain when fully cooked.
Heat the oil in a large skillet over medium-high heat. Add garlic, zucchini, tomatoes, Italian seasoning and pepper. Cook and stir until zucchini is tender crisp, about 4 to 5 minutes.
Add cooked ravioli and spinach to the vegetable mixture. Sprinkle with Parmesan cheese if desired. Serve immediately.
Makes 4 servings.
Diane Does It! 