Olive Garden Cheese Ravioli With Fresh Vegetables

• 1 lb mini round cheese ravioli
• 1/4 cup extra virgin olive oil
• 1 clove fresh garlic, chopped
• 2 (7 ounce) jars roasted red peppers, sliced in strips
• 1 cup fresh zucchini, slice moons
• 1/2 cup black olives, sliced
• 1 cup chicken broth
• grated parmesan cheese
• garnish with chopped fresh parsley
• salt & freshly ground black pepper

1. SAUCE PREPARATION: Heat olive oil over medium heat in saucepan.
2. Add roasted red pepper strips, zucchini moons and black olives.
3. Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.
4. Simmer sauce for 2 minutes.
5. Season with salt and cracked black pepper to taste.
6. PASTA PREPARATION: Prepare pasta when sauce is complete.
7. Use a large pot to boil pasta.
8. Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
9. Remove pasta from boiling water and lightly mix with sauce.
10. PLATING SUGGESTION: Place sauced pasta on serving plate then top with grated Parmesan and Parsley.
11. CHEF'S TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.

round cheese, extra virgin olive oil, garlic, red peppers, fresh zucchini, black olives, chicken broth, parmesan cheese, parsley, salt

Taken from www.food.com/recipe/olive-garden-cheese-ravioli-with-fresh-vegetables-46304 (may not work)