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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1998
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put a large pot of lightly salted water on to boil for cooking ravioli.

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  • 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 Facts

236.1 calories; protein 11.9g 24% DV; carbohydrates 30.3g 10% DV; exchange other carbs 2; dietary fiber 2.6g 11% DV; sugars 4.6g; fat 7.5g 12% DV; saturated fat 3.7g 19% DV; cholesterol 40.8mg 14% DV; vitamin a iu 1083.3IU 22% DV; vitamin c 22.3mg 37% DV; folate 0.5mcg; calcium 148.3mg 15% DV; iron 1.5mg 8% DV; magnesium 2.2mg 1% DV; potassium 128.3mg 4% DV; sodium 387.8mg 16% DV; thiaminmg.

Reviews (1)

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1 Ratings
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Rating: 4 stars
10/30/2011
I made this recipe the other night and it turned out pretty well. I used two green peppers and one onion in place of the frozen stir fry vegetables and this made for a chunky sauce. I was a bit low on ravioli so I had a lot of extra sauce; I'm saving it for the next time I make pasta. I didn't have rosemary so I substituted some thyme and savory plus I added some red pepper flakes to spice it up a bit. Overall a good recipe for using up some veggies and one that I'll make again. Read More