Recipe for Broccoli and Mozzarella Ravioli with Zucchini and Pine Nuts

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Yield:

Ingredients:

Amount	Ingredient
1/2 lb	Broccoli and Mozzarella Ravioli
	(about 2 cups, 5-6 pillows each)
1 tbl	vegetable bouillon granules
	water to cook pasta
1/4 cup	pine nuts
2 tsp	olive oil
1 tsp	unsalted butter
1/2 cup	chopped yellow onion
2 x	green onions chopped
4 lrg	garlic cloves minced
1/2 tsp	dried basil or use fresh
1 tsp	perc salt substitute
2 x	baby zucchini

Instructions:

Instructions: Set water on to boil. Chop onion and garlic. Quarter zucchini lengthwize, slice into 1/2-inch pieces. Grate lemon for zest.

NOTES : Baby zucchini has less water and more crunch: perfect for this stirfry. Valley Fine Foods sells a 95% fat free broccoli and mozzarella ravioli stuffed with fatfree cheeses and spinach: "pasta prima" frozen product line available at Sams and CostCo.

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