Broccoli And Mozzarella Ravioli With Zucchini And Pine Nuts Recipe

• 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

1. Set water on to boil.
2. Chop onion and garlic.
3. Quarter zucchini lengthwize, slice into 1/2-inch pcs.
4. Grate lemon for zest.
5. NOTES : Baby zucchini has less water and more crunch: perfect for this stirfry.
6. 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.

broccoli, vegetable bouillon granules water, pine nuts, olive oil, butter, yellow onion, green onions, garlic, basil, salt substitute, zucchini, lemon zest

Taken from cookeatshare.com/recipes/broccoli-and-mozzarella-ravioli-with-zucchini-and-pine-nuts-92559 (may not work)