1 (15 oz.) can diced tomatoes
1 Tbsp. olive oil
½ c. chopped green onion
1 (6.5 oz.) jar marinated artichokes
3 cloves crushed garlic
½ c. seeded Kalamata olives, sliced in half
½ tsp. salt
¼ tsp. pepper
2 Tbsp. grated parmesan cheese
Cook ravioli. While pasta is cooking, prepare sauce. In a large nonstick skillet, heat olive oil over a med. heat. Add tomatoes, artichokes, green onions, olives, garlic, salt and pepper. Cook 2-3 minutes, stirring occasionally, until vegetables are warmed through. Add drained pasta to skillet and combined with sauce. You don’t need to cook it any longer, just make sure all is warm and combined. Garnish with Parmesan cheese.
