Ravioli with Tomatoes, Onions and Zucchini
Tomato sauce coated ravioli with zucchini, garlic and Italian seasoning
PREP TIME 45 minutes
COOK TIME 45 minutes
4 servings (1-1/2 cups each)
|2||clove garlic, minced|
|1||can (14.5 oz ea) Hunt's® Diced Tomatoes with Sweet Onions, undrained|
|2||Tablespoon Hunt's® Tomato Paste|
|1||*serving Fresh grated Parmesan cheese, optional|
|1||Pound frozen large ravioli, cheese or meat|
|2||Tablespoon Pure Wesson® Vegetable Oil|
|1/2||Teaspoon Italian seasoning|
|2||medium zucchini, sliced|
- Cook ravioli according to package directions; rinse and keep warm.
- Heat oil in medium saucepan over medium-high heat. Add zucchini and garlic; cook about 5 minutes stirring frequently until zucchini is tender.
- Stir in undrained tomatoes, tomato paste and seasoning. Simmer over low heat, uncovered, 10 minutes.
- Pour about 3 cups of the zucchini-tomato sauce on serving platter. Place ravioli over it, then top with remaining sauce. Garnish with Parmesan cheese, if desired.
|Serving Size:||1-1/2 cups|
|Total Fat||16 g|
|Saturated Fat||6 g|
|Dietary Fiber||3 g|
|Vitamin A||1921 iu|
|Vitamin C||15 mg|
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