This recipe is really light and refreshing but the ravoli makes it filling too. Really easy to make and was a hit with my family.

Ingredients

• 9 ounces refrigerated cheese ravioli
• 2 small zucchini, julienned
• 1 medium onion, chopped
• 1 can diced tomatoes
• 2 tablespoons chopped ripe olives
• 3/4 teaspoon Italian seasoning
• 3 tablespoons shredded Parmesan cheese

Directions

• Cook ravioli according to package directions.
• Meanwhile, in a large nonstick skillet coated with cooking spray, cook and stir zucchini and onion until tender.
• Stir in the tomatoes, olives and Italian seasoning.
• Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Drain ravioli and add to the pan; stir gently to combine.
• Sprinkle with cheese and garnish with fresh basil