Summer Vegetable Ravioli

Great dish, make it all the time and not just in the summer. I eat this hot and sometimes cold. Always yummy. I do however occasionally add more broth just to keep it more wet for left overs. I have added in substitution suggestions that you can try. I got this recipe from a Pillsbury vegetarian book.

• Ready In: 40 mins
• Serves: 4

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

Directions

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