Olive Garden Cheese Ravioli with Fresh Vegetables

Ingredients

• 1 lb mini round cheese ravioli
• 1/4 cup extra virgin olive oil
• 1 clove fresh garlic, chopped

• 2 (7 ounce) jars roasted red peppers, sliced in strips
• 1 cup fresh zucchini, slice moons
• 1/2 cup black olives, sliced
• 1 cup chicken broth
• grated parmesan cheese
• garnish with chopped fresh parsley
• salt & freshly ground black pepper

Directions

1. 1

   SAUCE PREPARATION: Heat olive oil over medium heat in saucepan.

2. 2

   Add roasted red pepper strips, zucchini moons and black olives.

3. 3

   Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.

4. 4

   Simmer sauce for 2 minutes.

5. 5

   Season with salt and cracked black pepper to taste.

6. 6

   PASTA PREPARATION: Prepare pasta when sauce is complete.

7. 7

   Use a large pot to boil pasta.

8. 8

   Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).

9. 9

   Remove pasta from boiling water and lightly mix with sauce.

10. 10

    PLATING SUGGESTION: Place sauced pasta on serving plate then top with grated Parmesan and Parsley.

11. 11

    CHEF'S TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.