Butternut Squash Triangoli with Sautéed Vegetables

Butternut Squash Triangoli with Sautéed Vegetables

I am always in search of quick, healthy and delicious dinner ideas especially this time of year. My family loves pasta. I’m not a huge fan; I love to find alternatives to the basic spaghetti and tomato sauce. I was thrilled to discover Trader Joe’s ravioli. There are many different flavors to choose from; we have tried most of them and it is hard to pick a favorite. Girasoli Ricotta & Lemon Zest, Arugula & Parmigiano Reggiano and Roasted Cauliflower & Cheese, to name a few. I picked up a few packs of the Butternut Squash Triangoli (they are triangular instead of the usual square ravioli shape).


I decided to skip the sauce and made a saute with zucchini, cherry tomatoes and corn.



I topped it with some grated parmigiano reggiano and fresh basil. Yum! This dish was so good and a huge hit with everyone here at my house.



It will join my list of favorites to be made on a regular basis. It would be great to serve with some grilled flank steak or just a simple green salad.

Give it a try, let me know what you think!




Servings 6


  • 2 packages Trader Joe's Ravioli (I used the Butternut Squash Triangoli)
  • 3 zucchini, diced
  • 1 pint cherry tomatoes
  • 1 ear of corn (you can use 5 oz frozen corn if needed)
  • 2 tbsp grated parmigiano reggiano
  • 2 tbsp fresh basil, chopped


  1. Cook ravioli/triangoli according to instructions on package.

  2. Cut zucchini into medium diced pieces, cut cherry tomatoes in half and cut corn off cob.

  3. Add a tablespoon of olive oil to a saute pan, when hot add your zucchini, tomatoes and corn. Add sea salt and pepper to taste. Cook, stirring occasionally for about 10 minutes.

  4. Drain ravioli/triangoli well. Divide among 6 plates and top with zucchini mixture. 

  5. Top each serving with 1 tsp parmesan and 1 tsp fresh basil.

  6. Serve immediately and enjoy!

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