Post by Peacefire on Aug 15, 2003 12:49:21 GMT -5
Chicken Ravioli Primavera
1 teasthingy olive oil
1 1/2 teasthingys garlic -- minced
1 28 ounce can crushed tomatoes -- undrained
2 teasthingys fresh parsley -- chopped
1 teasthingy dried oregano
1/2 teasthingy dried basil
1/4 teasthingy sugar
2 cups zucchini -- sliced
1 25 ounce package frozen chicken ravioli
2 tablesthingys Parmesan or Romano cheese -- grated
fresh basil springs -- optional
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and saute 1 minute. Add tomatoes and next 4 ingredients. Bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Add zucchini, cook 5 additional minutes or until tender.
While zucchini cooks, cook ravioli according to package directions. Drain well. Place on a large serving platter. Top with tomato mixture and sprinkle with cheese. Garnish with basil sprigs, if desired.
NOTES : 6 points per serving.
1 teasthingy olive oil
1 1/2 teasthingys garlic -- minced
1 28 ounce can crushed tomatoes -- undrained
2 teasthingys fresh parsley -- chopped
1 teasthingy dried oregano
1/2 teasthingy dried basil
1/4 teasthingy sugar
2 cups zucchini -- sliced
1 25 ounce package frozen chicken ravioli
2 tablesthingys Parmesan or Romano cheese -- grated
fresh basil springs -- optional
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and saute 1 minute. Add tomatoes and next 4 ingredients. Bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Add zucchini, cook 5 additional minutes or until tender.
While zucchini cooks, cook ravioli according to package directions. Drain well. Place on a large serving platter. Top with tomato mixture and sprinkle with cheese. Garnish with basil sprigs, if desired.
NOTES : 6 points per serving.