Pesto Ravioli with Sauteed Plum Tomatoes and Zucchini for Mommy and Daddy

Here's what's for dinner tonight:

1 package arugula and parmigianno reggianno ravioli (we got this at Trader Joe's in refrigerated section)
1 cup small whole plum tomatoes (or cherry tomatoes)
1 large zucchini (chopped)
Salt
Pepper
2 Tbsp olive oil
1 7oz container of pesto sauce (or you can make your own. Recipe follows)

Bring 2-3 cups of water and a tablespoon of salt to a boil in a medium pot. Add ravioli and gently boil for 3-4 minutes. Heat 2 tbsp olive oil in a medium saute pan. Add chopped zucchini and whole plum tomatoes to pan and lightly season with salt and pepper. Saute until tender. Drain pasta and return to pot. Add pesto sauce and mix until well coated. Serve pasta in bowls and top with sauteed tomatoes and zucchini. Enjoy!

Pesto Sauce:
2 garlic cloves minced
2 cups chopped basil
1/4 cup pine nuts
3 tbsp grated parmesan cheese
1/3 cup olive oil

Put basil, garlic, pine nuts, pinch of salt and parmesan cheese in a food processor and blend, gradually adding olive oil. Add more salt if needed at the end.