Ravioli With Tomatoes And Zucchini Recipe

Ingredients

1

(9-oz.) pkg. refrigerated cheese-filled ravioli

2

small zucchini, cut into 2x1/4x1/4-inch strips

1

small onion, cut into thin wedges

1

(14 1/2-oz.) can diced tomatoes with Italian-style herbs, undrained

2

tablespoons sliced ripe olives

2

tablespoons shredded fresh Parmesan cheese

Preparation

Cook ravioli to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add zucchini and onion; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.

Add tomatoes and olives; cook and stir 2 to 3 minutes or until thoroughly heated.

Add cooked ravioli; stir gently to mix. Cook over medium heat for 3 to 4 minutes or until sauce is of desired consistency, stirring occasionally. Sprinkle with cheese.