Ravioli with Vegetable Sauce
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
Ingredients
- 1 14.5 oz. Cans College Inn Chicken Broth with Roasted Vegetable & Herbs
- 1 14.5 oz. Cans Contadina® Tomato Paste
- 1 GARLIC CLOVE minced
- 1 Tbsp. VEGETABLE OIL
- 2 CARROTS cut into matchsticks
- 2 ZUCCHINIS (small) sliced
- 2 cups BROCCOLI (florets)
- 1 ONION (medium) cut into thin wedges
- 1/2 tsp. SALT
- 1/4 tsp. PEPPER
- 1 box FROZEN RAVIOLI
- PARMESAN CHEESE grated
Instructions
In large saucepan, cook garlic in oil until tender. Add carrots, zucchini, broccoli, onion, broth, tomato paste, salt and pepper. Simmer, uncovered, 10 minutes or until vegetables are tender. Meanwhile, cook ravioli according to package directions. Serve ravioli with vegetable sauce. Sprinkle with Parmesan cheese.
Nutrition Information (Amount Per Serving)
- Calories: 316
- Calories from Fat: 0
| Grams | |
|---|---|
| Total Fat: | 9 g |
| Saturated Fat: | 4 g |
| Cholesterol: | 27 mg |
| Sodium: | 1050 mg |
| Total Carbohydrates: | 47 g |
| Fibers: | 5 g |
| Protein: | 13 g |
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