Ravioli with Asparagus, Tomatoes & Fresh Basil

{ Ravioli with Asparagus, Tomatoes & Basil }

I make a version of this pasta very often and have even shared it as this Spicy Asparagus Pasta Salad, but decided that it deserved it’s own call out this week since it’s features the color of the day, GREEN! This recipes features mushroom ravioli tossed with asparagus and fresh basil!

Here are a few other green recipes to celebrate the luck of the Irish: Green Smoothie, Green Goddess, Orzo with Brussel Sprouts & AsparagusGreen Potato SoupSpinach & Dill Couscous and of course, Guacamole! Happy St. Patrick’s Day!

{ ingredients }

  • Your favorite ravioli (I used a mushroom ravioli, but you can choose your fav or make your own)
  • 1/2 cup olive oil (I used Tuscan Herb)
  • 2 cloves of chopped garlic
  • A bunch of chopped asparagus
  • 2 cups of tomatoes (cherry, grape, heirloom or some combination of these)
  • Large handful of fresh basil
  • 2 tbs of red pepper flakes (or more if you like it spicy)
  • 1/2 cup balsamic vinegar
  • Red pepper flakes (OPTIONAL)
  • Salt and pepper

 { directions }

  1. Boil water and make pasta as directed. Drain and cool slightly.
  2. Sauté garlic in oil in a wok or large sauté pan to soften.
  3. Stir in asparagus and cook for about 5 minutes. Add more oil if needed.
  4. Add in tomatoes. Cook tomatoes until just before they burst (this is my husband favorite way to eat tomatoes).
  5. Add pasta to a large bowl and drizzle with oil. Stir in garlic, asparagus and tomato mixture, along with the fresh basil.
  6. Drizzle with balsamic vinegar and top with red pepper flakes.
  7. Enjoy! Yum!

Enjoy warm or cold. Makes about 6 servings.

{ Keep Cooking in Love & Light! }

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