INGREDIENTS

8 oz pasta protein2 tablespoons olive oil1/4 cup sun-dried tomatoes , chopped

Garlic

Pine nuts

Zucchini
1 cup artichoke hearts , choppedMushrooms Fresh basil and parsley

2 cups spinach , fresh1 tablespoon olive oil , and more (if desired)1/4 cup Parmesan cheese , shredded

Pasta w sun dried tomatoes

Prep Time	
 Cook Time	
 Passive Time

Servings

INSTRUCTIONS

Cook ravioli until al dente.  Drain.  

In a large skillet, heat 2 tablespoons olive oil on medium heat.  Add chopped sun-dried tomatoes, chopped artichokes, mushrooms , Italian seasoning and cook for 2 minutes. Add fresh spinach, and continue cooking and stirring until the spinach wilts.  

To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, 

When serving, top with shredded Parmesan cheese.