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Broccoli And Mozzarella Ravioli With Zucchini And Pine Nuts
Ingredients
- 1/2 lb Broccoli and Mozzarella Ravioli (about 2 c., 5-6 pillows each)
- 1 Tbsp. vegetable bouillon granules water to cook pasta
- 1/4 c. pine nuts
- 2 tsp extra virgin olive oil
- 1 tsp unsalted butter
- 1/2 c. minced yellow onion
- 2 x green onions minced
- 4 lrg garlic cloves chopped
- 1/2 tsp dry basil or possibly use fresh
- 1 tsp perc salt substitute
- 2 x baby zucchini
- 1 x lemon zest, some juice
Directions
- Set water on to boil. Chop onion and garlic. Quarter zucchini lengthwize, slice into 1/2-inch pcs. Grate lemon for zest.
- NOTES : Baby zucchini has less water and more crunch: perfect for this stirfry. Valley Fine Food's sells a 95% fat free broccoli and mozzarella ravioli stuffed with fatfree cheeses and spinach: "pasta prima" frzn product line available at Sams and CostCo.
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