I cut up a large crown of fresh broccoli and steamed it. I then sliced 4 large carrots and diced a large zucchini, red bell pepper, yellow bell pepper, a couple of Roma tomatoes and sauteed them in a little bit of olive oil while the ravioli cooked (they only take about 3 minutes to boil). I diced the chicken breast and then tossed everything together after draining the ravioli and tossing in a couple of heaping tablespoons of Classico sun-dried tomato pesto for flavor. Of course, I added a pinch of red pepper flakes for a little zing as well as some freshly ground black pepper and a pinch of Kosher salt. I served the Ravioli Primavera with some freshly torn basil leaves and freshly grated Parmigiano Reggiano. It was a really good meal. I sent the leftovers home with my son so he will have another healthy dinner tomorrow night too. This was such an easy meal to put together as well as a great way to eat your veggies, enjoy a tasty meal and not slave away in the kitchen all evening. It took less than 30 minutes from start to finish and you can easily customize it by using your favorite veggies to make it however you and your family like it. I snapped a few pics below. Enjoy!
|Lots of fresh veggies|
|I diced a leftover grilled chicken breast from last night's dinner|
|The veggies are sauteed and ready to be tossed with the ravioli and chicken|
|Here, take a closer look|
|One more look...isn't it beautiful?|
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