The Weekend Meal: Ravioli With Sauteed Zucchini

Being a vegetarian for a weekend isn't terrible, this meal, using cheese ravioli, should help ease the one day transition. Save the animals (for a day or two at least):

Serves 4

• 1 20 oz package of fresh cheese ravioli (you can also use frozen ravioli)
• 3 small zucchinis, thinly sliced into half circles
  
• 1 large sweet onion, sliced
  
• 1 clove of garlic, minced
  
• Some Parmesan
  
• Olive oil
  
• Salt

Cook the pasta according to the package. While the pasta is cooking, heat the oil and add the zucchini, onion, and garlic. Cook until the zucchini is tender (about 8 minutes)


When the pasta is done, toss the pasta with the vegetable mixture:

And you're done! Serve with a little Parmesan sprinkled on top. Very yummy, very easy, very quick.

If you have leftovers, I suggest storing the ravioli and the vegetable mixture in different containers. To heat up, toss them quickly in a pan.

Ta da! You just saved a cow or chicken.