You may also like
Categories:Viewed: 111 - Published at: 2 years ago
Ingredients
- 9 ounces refrigerated cheese ravioli
- 12 cup green onion, sliced
- 3 cups zucchini, julienned
- 12 teaspoon garlic powder
- 1 medium red bell pepper, coarsely chopped
- 12 teaspoon basil leaves
- 14 teaspoon salt
- 18 teaspoon pepper
- 14 cup water
- 12 teaspoon instant chicken bouillon
- 14 cup mozzarella cheese, shredded
Method
- Cook ravioli to desired doneness as directed on package.
- Meanwhile, spray large nonstick skillet with cooking spray.
- Heat over med-high heat until hot.
- Add zucchini, onions, bell pepper, garlic powder, basil, salt, and pepper.
- Cook and stir 3-5 min or until veggies are crisp-tender.
- Drain ravioli; rinse with hot water.
- Add ravioli, water, and buillon to mixture.
- Mix gently.
- Cook over med-low heat for 3-5 minute Add cheese.
- Toss gently to combine.
