Pasta with Veggies (Print Version)

Soft cheese pockets mixed with snappy asparagus and ripe cherry tomatoes in a light, herb-soaked sauce.

# Ingredients:

→ Pasta

01 - One pack (20 oz) of fresh cheese-filled ravioli

→ Veggies & Fresh Flavors

02 - 1 lb of asparagus, trimmed and chopped into 2-inch pieces
03 - 2 cups of halved cherry tomatoes
04 - 3 minced garlic cloves
05 - 1/4 cup chopped basil leaves
06 - 1/4 cup chopped parsley leaves

→ For the Sauce

07 - 1 tbsp olive oil
08 - 1/4 cup broth (chicken or veggie for a vegetarian twist)
09 - 1 tbsp freshly squeezed lemon juice
10 - A pinch of salt and freshly cracked black pepper

→ Cheesy Topping

11 - 1/4 cup grated Parmesan plus more for sprinkling when serving

# Steps:

01 - Boil a big pot of water with some salt. Cook ravioli based on the package directions (usually 4-7 minutes) until they float and feel soft. Drain them well, but skip rinsing.
02 - In a big pan, heat oil over medium-high heat. Toss in the asparagus pieces and stir occasionally for about 4-5 minutes until they turn vibrant green and feel tender but still crisp.
03 - Mix in the garlic along with the halved cherry tomatoes. Sprinkle some salt and pepper, and gently stir for 2-3 minutes until the garlic smells amazing and tomatoes soften up and release juices.
04 - Add broth and lemon juice to the pan. Let it gently bubble for about 2 minutes, creating a light and fresh sauce.
05 - Put the drained ravioli into the pan. Carefully mix everything together so that the sauce coats the ravioli and vegetables evenly.
06 - Toss in the Parmesan, parsley, and basil. Give everything a gentle stir, letting the cheese melt and the herbs soften from the heat. Heat for 1-2 minutes.
07 - Spoon the dish into serving bowls and add extra Parmesan and black pepper, if you’d like. Serve while still warm.

# Notes:

01 - The dish tastes best when served right away since the ravioli stays soft and veggies stay slightly crispy.
02 - Use veggie broth instead of chicken broth to keep it vegetarian.
03 - Feel free to swap out the ravioli for flavors like spinach, mushroom, or pumpkin.

Go Back