Ingredients:
24 oz frozen ravioli
14.5 oz can diced tomatoes (NOT drained)
6.5 oz jar marinated artichoke hearts
1 TBSP olive oil
3 cloves crushed garlic
1/2 tsp salt
1/4 tsp black pepper
2 TBSP parmesan cheese
Cook ravioli, being careful not to split the pasta.
In a large, non-stick skillet, heat 1 TBSP oil over medium heat; add tomatoes, artichokes, garlic and seasonings. Cook 2-3 minutes until vegetables are warmed.
Drain pasta well. Add to vegetables and stir gently.
Sprinkle with parmesan cheese and pass extra cheese at the table.
adapted from Carla's Eden's Harvest blog
The original recipe used fresh tomatoes, which I use when I have them in the garden. Most of the time, I substitute the canned tomatoes as above.
find Ginger here
not sure on servings, it feeds our family of 2 adults and 4 kids with a little left over
time: about 15 minutes
24 oz frozen ravioli
14.5 oz can diced tomatoes (NOT drained)
6.5 oz jar marinated artichoke hearts
1 TBSP olive oil
3 cloves crushed garlic
1/2 tsp salt
1/4 tsp black pepper
2 TBSP parmesan cheese
Cook ravioli, being careful not to split the pasta.
In a large, non-stick skillet, heat 1 TBSP oil over medium heat; add tomatoes, artichokes, garlic and seasonings. Cook 2-3 minutes until vegetables are warmed.
Drain pasta well. Add to vegetables and stir gently.
Sprinkle with parmesan cheese and pass extra cheese at the table.
adapted from Carla's Eden's Harvest blog
The original recipe used fresh tomatoes, which I use when I have them in the garden. Most of the time, I substitute the canned tomatoes as above.
find Ginger here
not sure on servings, it feeds our family of 2 adults and 4 kids with a little left over
time: about 15 minutes
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