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Broccoli and Cheese Ravioli with Sautéed Spring Vegetables

Broccoli and Cheese Ravioli with Sautéed Spring Vegetables

Time Involved
< 25 min
# of Ingredients
Skill Level
1 tbsp (15mL) 
Olive oil
1 ½ cups (375mL) 
Red sweet bell pepper, thinly sliced
1 ½ cups (375mL) 
Yellow sweet bell pepper, thinly sliced
Green asparagus, cut into 2 inch (5 cm) pieces
Yellow or green zucchini, thinly sliced
Red onion, thinly sliced
Carrot, thinly sliced
1 (300g) 
Tub OLIVIERI® Marinara Sauce
1 (600g) 
Package OLIVIERI® NutriWise™ Broccoli and Cheese Ravioli
2 tbsp (30mL) 
Chopped fresh chives

HEAT olive oil in a skillet over medium heat. Sauté peppers, asparagus, zucchini, onion, and carrot until tender crisp, about 4 to 5 minutes.

ADD marinara sauce and toss to coat vegetables. Meanwhile, cook pasta in a large pot of boiling salted water for 3-4 minutes.

DRAIN pasta and gently toss in skillet with marinara sauce mixture.

GARNISH with fresh chives.

TIP: Remove fibrous root end of asparagus by bending spear and snapping off end.

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