Olive Garden Cheese Ravioli with Fresh Vegetables Recipe

ingredients

1 pound mini round cheese ravioli
1/4 cup extra virgin olive oil
1 clove garlic chopped
2 jars (7 ounce size) 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 to taste
garnish with fresh chopped parsley to taste
salt and freshly cracked pepper

directions

Heat olive oil over medium heat in saucepan. Add garlic, 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.

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.

nutrition data

148 calories, 16 grams fat, 1 grams carbohydrates, 1 grams protein per serving. This recipe is low in carbs.

reviews & comments

missemez REVIEW:
March 7, 2006

This is an awesome dish! I used mushrooms instead of black olives. Although we haven't tried the original, my husband and I love it!

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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