Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups frozen bell pepper and onion mix, thawed and diced
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can vegetable broth or reduced-sodium chicken broth
- 1½ cups hot water
- 1 teaspoon dried basil
- 1 6-ounce package fresh or frozen cheese ravioli
- 2 medium zucchini, diced
Directions
- Heat oil in a large saucepan over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil; bring to a boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes.
Enjoy!