This is a quick and healthy side dish.
20 oz. pkg. cheese ravioli
1 Tbls. olive oil
1 lb. asparagus, trimmed tips, cut into 2-inch pieces
2 c. cherry or grape tomatoes
3 cloves garlic, chopped (not minced)
salt and pepper to taste
1/4 c. chicken broth (Kitchen Basics)
1 Tbls. fresh lemon juice
1/4 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
1/4 c. grated parmesan cheese (more for serving)
Balsamic vinegar for serving, optional
Cook ravioli according to package instructions. Drain and set aside.
In a large sauté pan, heat olive oil to medium-high heat. Add the asparagus and cook for 4-5 minutes, until tender crisp.
Add tomatoes and garlic to the pan. Season with a little salt and pepper. Cook another 2-3 minutes until the tomatoes begin to soften.
Pour in the chicken broth and lemon juice. Cook on low heat for 2 minutes.
Add the cooked ravioli to the pan and toss gently to combine with the vegetables and sauce.
Stir in the fresh basil, parsley and grated parmesan cheese. Cook another 1-3 minutes until everything heats up.
Serve hot, covered with additional parmesan cheese and a light drizzle of balsamic vinegar, if desired.