Cheese Ravioli in Primavera Sauce
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INGREDIENTS 1 (9-ounce) package refrigerated light cheese ravioli 1 tablespoon olive oil 1 large onion, diced 2 garlic cloves, minced 2 carrots, cut into matchsticks 1 cup sliced fresh mushrooms 1 small zucchini, halved and sliced 1 (15-ounce) container refrigerated light tomato sauce 1 tablespoon fresh lemon juice 1/2 teaspoon dried basil leaves, crushed 1/2 teaspoon dried oregano leaves, crushed 1/2 teaspoon salt 1/8 teaspoon ground pepper 1/4 cup grated Parmesan cheese, optional Cook ravioli according to package directions; drain and keep warm. In a medium-sized skillet over medium-high heat, heat oil. Add onion and garlic; cook 1 to 2 minutes, stirring often. Add carrots; cook 5 minutes or until tender-crisp, stirring often. Add mushrooms and zucchini; cook 2 minutes longer, stirring often. Stir in tomato sauce, lemon juice, basil, oregano, salt and pepper; bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. To serve, spoon sauce over ravioli; sprinkle with Parmesan cheese. Makes 4 servings