Olive Garden Cheese Ravioli With Fresh Vegetables - cooking recipe

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

Preparation

SAUCE PREPARATION: Heat olive oil over medium heat in saucepan.
Add roasted red pepper strips, zucchini moons and black olives.
Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.
Simmer sauce for 2 minutes.
Season with salt and cracked black pepper to taste.
PASTA PREPARATION: Prepare pasta when sauce is complete.
Use a large pot to boil pasta.
Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
Remove pasta from boiling water and lightly mix with sauce.
PLATING SUGGESTION: Place sauced pasta on serving plate then top with grated Parmesan and Parsley.
CHEF'S TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.