I am a pasta lover. I consider cutting carbs from my diet on the regular. But, I just can’t bring myself to do it. My mantra in life, and even more so with food, is “everything in moderation.” So, the pasta stays and so does this quick and easy recipe for ravioli with vegetables.
While I would love to say you should make your own ravioli, that isn’t always practical. If you have the time, then by all means please do. I recommend getting a pre-made version when you’re tight on time. I love the options at Costco. For my version, I used one that was filled with chicken.
I like to load the prepared pasta with vegetables for a few reasons. One – many of us need to eat more veggies. Two – it increases the volume of the dish and you get more portions out of it.
This will take about 15 minutes to prep and 15-20 minutes to cook. It’s a quick and easy way to get protein, starch and vegetables for supper.
QUICK AND EASY RAVIOLI WITH VEGETABLES
INGREDIENTS
1 package of ravioli
2-3 chicken breasts
1 package of asparagus
1 yellow pepper
1 package of cherry tomatoes
1 cup of three-cheese blend
3-5 Tbsp Extra Virgin Olive oil (EVOO)
2 Tsp Cilantro
Salt (to taste)
Pepper (to taste)
DIRECTIONS
To start, cut the asparagus into smaller pieces. One stalk should yield 3-4 smaller pieces (after you snap off the bottoms).
Clean and cut the yellow pepper into 1 x 1 inch squares.
Start a pot of water and bring it to a boil for the pasta. Since the pasta is pre-made and frozen, it will not take long to cook. Be sure not to let it overcook or the raviolis will come apart.
Trim and season your chicken breasts and grill until cooked through. You’ll need to let the chicken rest before you cut it into smaller pieces.
Heat your pan (I use a bigger wok) on medium and once it’s hot add 1-2 Tbsp of EVOO. Add the asparagus and pepper and cook for 5-8 minutes, until a fork easily goes through each. I frequently season the veggies with salt and pepper while I’m rotating them.
While those vegetables are sauteing, cut the cherry tomatoes vertically in halves.
Once the pasta has cooled, add in the veggies and lightly mix. Add the remaining EVOO. Add in the cilantro. Top with the cherry tomatoes and three-cheese blend.
This should prepare enough for 5-6 portions. Plate and enjoy!
I’ve also made this dish with asparagus, squash and zucchini. What vegetables do you add to your pasta dishes? Follow me on Instagram for more updates!
