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!
- 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
Cook ravioli/triangoli according to instructions on package.
Cut zucchini into medium diced pieces, cut cherry tomatoes in half and cut corn off cob.
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.
Drain ravioli/triangoli well. Divide among 6 plates and top with zucchini mixture.
Top each serving with 1 tsp parmesan and 1 tsp fresh basil.
Serve immediately and enjoy!