Ravioli with Bell Pepper Sauce
http://www.eatingwell.com/recipes/ravioli_with_bell_pepper_sauce.html
From EatingWell: May/June 1998, The EatingWell Diabetes Cookbook (2005)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.
8 servings, 1 cup each | Active Time: 25 minutes | Total Time: 25 minutes
Ingredients
- 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
Preparation
- 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.
Nutrition
Per serving : 267 Calories; 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
2 Carbohydrate Serving
Exchanges: 11/2 starch, 1 vegetable, 1 high-fat meat, 1/2 very lean meat