$ $ $ $ $
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30 mins

With summer fleeting away, I wanted to take advantage of the last of summer's harvest.
Fresh zucchini, yellow squash, and red peppers bring the dish alive and dancing with color.

If you have time the night before, I recommend prepping the vegetables (julienne, chop, slice, dice) and storing them in a tubberware. It cuts down the cooking time the next day. Put away away the take and try this quick 30 minute meal.

Posted by Jane K. from Austin, Texas, United States • Published See Jane K.'s 8 projects »
  • Step 1

    Cook ravioli as directed on package. Drain; and set aside.
    Heat oil in large skillet over medium-high heat until hot.

  • Step 2

    Add zucchini, yellow squash, bell pepper, onions and garlic. Cook and stir 3 to 5 minutes or until tender.

  • Step 3

    Add basil, salt, and pepper. Cook an additional 2 to 3 minutes.

  • Step 4

    Add cooked ravioli to pan and toss. Serve topped with mozzarella cheese.

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