Ravioli with Sauteed Zucchini

During the week, I love to come home from the office and cook for my husband. It makes me feel a bit more accomplished as a wifey. Since I work Monday and Thursday nights at the restaurant, Tuesdays and Wednesdays are my nights to shine. For the most part, I like to cook light and healthy. The less time consuming the recipe, the faster I can plop on the couch with a glass of wine and a Netflix.

This pasta dish is a favorite. It’s easy, quick and delicious—compliments of Real Simple. Enjoy!
Ravioli with Sautéed Zucchini

1 pound cheese ravioli (fresh or frozen)
*I like to use Buitoni whole wheat cheese ravioli

2 tablespoons olive oil

3 small zucchini, sliced into thin half-moons
* I like to mix zucchini and summer squash

Salt and pepper

2 cloves garlic, thinly sliced

1/2 cup grated Parmesan (2 ounces)

Cook the ravioli according to the package directions. Drain them and return to the pot. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, 4 to 5 minutes. Add the garlic and cook for 2 minutes. Add the zucchini mixture and 1/4 cup of the Parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of Parmesan.

Bon appétit!