Agnolotti with Lime Cumin Vegetables on a Bed of Baby Spinach

Serves 6

1 pound package of fresh cheese stuffed agnolotti or ravioli

Cook pasta in boiling salted water as directed.

In a large sauté pan combine

3 tbsp butter
3 tbsp extra virgin olive oil

Add
3 cloves minced garlic

Cook for an additional minute.

Add to the pan

1 large chopped red pepper
1 large chopped red onion
1 chopped zucchini

Sauté for a couple of minutes before adding
1 cup cherry tomatoes
½ cup kalamata olives
Zest and juice of 1 large lime
1 tsp ground cumin
Salt and pepper to season
¼ cup chopped cilantro
Toss together and continue to cook just until the tomatoes and olives are warmed through. Serve on a bed of baby spinach and sprinkle with freshly grated parmesan, romano or asiago cheese.