Meatless

Ravioli with Tomatoes, Asparagus, Garlic & Herbs

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This is a quick and healthy side dish.

Ingredients

  • 20 oz. pkg. cheese ravioli
  • 1 Tbls. olive oil
  • 1 lb. asparagus, trimmed tips, cut into 2-inch pieces
  • 2 c. cherry or grape tomatoes
  • 3 cloves garlic, chopped (not minced)
  • salt and pepper to taste
  • 1/4 c. chicken broth (Kitchen Basics)
  • 1 Tbls. fresh lemon juice
  • 1/4 c. fresh basil, chopped
  • 1/4 c. fresh parsley, chopped
  • 1/4 c. grated parmesan cheese (more for serving)
  • Balsamic vinegar for serving, optional

Instructions

Cook ravioli according to package instructions. Drain and set aside.

In a large sauté pan, heat olive oil to medium-high heat. Add the asparagus and cook for 4-5 minutes, until tender crisp.

Add tomatoes and garlic to the pan. Season with a little salt and pepper. Cook another 2-3 minutes until the tomatoes begin to soften.

Pour in the chicken broth and lemon juice. Cook on low heat for 2 minutes.

Add the cooked ravioli to the pan and toss gently to combine with the vegetables and sauce.

Stir in the fresh basil, parsley and grated parmesan cheese. Cook another 1-3 minutes until everything heats up.

Serve hot, covered with additional parmesan cheese and a light drizzle of balsamic vinegar, if desired.

NOTE: Serves 4-6