The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner's on the table in minutes—especially if you use frozen spinach and frozen ravioli or tortellini.
- One 20-ounce package frozen cheese ravioli or tortellini (4 cups) (see tip)
- 6 teaspoons extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8-1/4 teaspoon crushed red pepper
- One 16-ounce bag frozen chopped or whole-leaf spinach
- 1/2 cup water
- 1/4 cup freshly grated Parmesan cheese
Bring a large pot of water to a boil; cook the ravioli (or tortellini) according to package directions.
Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5-7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
277 calories; 13g total fat; 4g total saturated fat; 25mg cholesterol; 654mg sodium; 28g carbohydrates; 6g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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