Pesto Ravioli with Veggies

1 bag of store bought Ravioli

1 cup of Pesto

2 Zucchinis

1 Onion

2 Cloves of Garlic

1 Bell Pepper

10 Cherry Tomatoes

1 Tbsp. Extra Virgin Olive Oil

1 Tsp. Oregano (or Italian Seasoning)

Salt and Freshly Ground Black Pepper to taste

Directions

Put a pot of salted water to boil.

Cut up all of your vegetables into 1 inch pieces. Heat up a skillet, add your oil, and start sautéing all of the vegetables together with the oregano, a pinch of salt and pepper for 5-7 minutes.

In the mean time start boiling your ravioli until they start floating to the top of the pot and drain. Reserve 1 cup of the salted pasta water.

Back to the skillet toss in your ravioli, the pesto, and about half of the pasta water and sauté together for a minute or two. Taste for seasoning, adjust if you feel the need to, and Enjoy.

Serve along side with some freshly made Garlic Bread and top with Parmesan Cheese.