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Ravioli with Bell Pepper Sauce

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  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 16-ounce package  frozen stir-fry vegetables  (bell peppers and onions)
1 14-ounce can  diced tomatoes, undrained
1 cup  individually quick-frozen spinach
Freshly ground pepper to taste
24 ounces  fresh or frozen 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. Substitution: In place of the frozen stir-fry mixture, use 1 onion and 2 bell peppers, sliced.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 servings, 1 cup each
Calories: 267
Fat. Total: 8g
Protein: 12g
Carbohydrates, Total: 30g
Fat, Saturated: 4g
Fiber: 3g
Cholesterol: 41mg
Sodium: 332mg
% Cal. from Fat: 27%
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