2 9oz pks of Frozen Cheese Ravioli
2 Zucchinis (chopped)
1 bundle of Asparagus (chopped)
1 white onion (chopped)
1 14oz can Italian Diced Tomatoes
3 Tbs Olives (diced)
1 tsp Italian Seasoning
Salt and pepper to taste
Parmesan Cheese for topping
Cook Raviolis as directed on the package. Usually only about 5 minutes. In another large nonstick skillet coated with cooking spray cook zucchini and onion until tender, stir in canned tomatoes with juices and olives and seasoning. Allow mixture to boil then cover and reduce heat for about 5-7 minutes.
Drain you Raviolis and add to the skillet with the vegetables. Stir mixture until all ingredients are combined.
Serve topped with Parmesan cheese and garlic bread.
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I found this recipe in one of my Taste of Home low-cal cookbooks. I made some changes to add more filler to the dish. Also...note my lame-o garlic bread. Hey improvise and use whatcha got. THAT my friends is a hamburger bun. I will say they make pretty tasty garlic bread halves.
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