• 1 lb. mini round cheese ravioli
• 1/4 C. extra virgin olive oil
• 1 clove fresh garlic chopped
• 2 7 oz. jars roasted red peppers, sliced in strips
• 1 C. fresh zucchini, sliced moons
• 1/2 C. black olives, sliced
• 1 C. chicken broth
• Grated Parmesan to taste
• Garnish with fresh chopped parsley to taste
• Salt and freshly cracked pepper

To make sauce, heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons and black olives. Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth. Simmer sauce for 2 minutes. Season with salt and cracked black pepper to taste.

To make pasta, prepare pasta when sauce is complete. Use a large pot to boil pasta. Cook the pasta in salted boiling water until they float, approximately 3 minutes or 160 degrees internal temperature. Remove pasta from boiling water and lightly mix with sauce.

Plating suggestion: Place sauced pasta on serving plate then top with grated Parmesan and

parsley.

Tip: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.