Vegan ravioli (Tabitha Brown's Spring Pea and Basil) with roasted red pepper and zucchini, in a broth with pesto and lemon
Yum!
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Best part is, it was a super low effort meal.
Packaged ravioli, jarred peppers, store bought vegan pesto, veggie bullion cubes. All I had to do was cook the zucchini, boil the pasta, and throw it together.
#CoSoCooking