Ravioli with Bell Pepper Sauce
- Active Time 25m
- Total Time 25m
8 servings, 1 cup each
Freezer staples—frozen bell peppers with onions and individually quick-frozen spinach—give a simple tomato-based pasta sauce complexity and a big boost of nutrients.
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons finely chopped fresh rosemary, divided
- 1 package (16 ounces) frounceen stir-fry vegetables (bell peppers and onions)
- 1 can (14 ounces) diced tomatoes, undrained
- 1 cup individually quick-frounceen spinach
- Freshly ground pepper to taste
- 24 ounces fresh or frounceen cheese ravioli
- 1/2 cup freshly grated Parmesan cheese
Put a large pot of lightly salted water on to boil for cooking ravioli.
Heat oil in a large nonstick skillet over medium heat. Add garlic and 1 teaspoon rosemary; cook, stirring, until fragrant, about 1 minute. Add stir-fry vegetables and tomatoes. Bring to a simmer. Cook until vegetables are tender, 5 to 10 minutes. Stir in spinach; cook until tender, about 2 minutes more. Add the remaining 1 teaspoon rosemary and season with pepper.
Meanwhile, cook ravioli in the boiling water until they float, 5 to 7 minutes. Drain and transfer to a large bowl. Toss with the sauce. Serve with Parmesan.
In place of the frozen stir-fry mixture, use 1 onion and 2 bell peppers, sliced.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
267 calories; 8g total fat; 4g total saturated fat; 41mg cholesterol; 332mg sodium; 30g carbohydrates; 3g fiber; 12g 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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