Ingredients
Scale
- 2 cups fresh ravioli
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, trimmed and cut into pieces
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, bring salted water to a boil.
- Add ravioli and cook according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- Add asparagus and sauté for 3-4 minutes until slightly tender.
- Add cherry tomatoes, and cook until they burst, about 3-5 minutes.
- Toss in the cooked ravioli, basil, salt, and pepper, mixing well to combine.
- Serve hot, topped with grated Parmesan cheese.
Notes
- For added flavor, consider including crushed red pepper flakes.
- This dish pairs well with a side salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling and sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg