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.
In place of the frozen stir-fry mixture, use 1 onion and 2 bell peppers, sliced.
Per serving :
8 g Fat;
4 g Sat;
1 g Mono;
41 mg Cholesterol;
30 g Carbohydrates;
12 g Protein;
3 g Fiber;
332 mg Sodium;
10 mg Potassium