Coach's Wife Life
About the Recipe
UTEP Football Head Coach's Wife Callie Walden shares her quick pasta night favorite!
Ingredients
1 tablespoon olive oil
1 pound asparagus, ends trimmed, cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
Salt and pepper to taste 1/4 cup chicken broth
1 tablespoon lemon juice
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus more for serving
1 package (20 ounces) refrigerated cheese ravioli
Preparation
Step 1:
Chop asparagus into 2 inch pieces. Cut grape tomatoes into halves. Cook the ravioli according to the package instructions. Drain and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.
Step 2:
Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes begin to soften.
Step 3:
Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.
Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.
Step 4:
Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.