Summer Vegetable Ravioli - cooking recipe

Ingredients

1 (9 ounce) package refrigerated cheese ravioli (can sub.: any regular med. or small pasta)
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 small onion, coarsely chopped
1 clove garlic, minced
2 small zucchini, cut in half lengthwise,sliced (can sub.: 1/2 green pepper equals one zucchini)
1 1/2 cups frozen corn
1/2 cup vegetable broth
2 cups coarsely chopped seeded Italian plum tomatoes
2 tablespoons chopped fresh basil (can sub.: 2 tsp dried basil, which would have to be added in with the zucchini and/or green pepper)
1/4 cup shredded fresh parmesan cheese

Preparation

Cook ravioli as directed on pkg.
Drain; cover to keep warm.
Heat oil in large skillet over medium-high heat until hot.
Add onion and garlic; cook and stir 2 minutes.
Add zucchini, corn and broth; mix well.
Bring to a boil.
Reduce heat; simmer 3 to 5 minutes or until zucchini is crisp-tender.
Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally.
If desired, add salt and pepper to taste.
Sprinkle with cheese.