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. Source: EatingWell Magazine, May/June 1998

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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 Facts

236 calories; 7.5 g total fat; 3.7 g saturated fat; 41 mg cholesterol; 388 mg sodium. 128 mg potassium; 30.3 g carbohydrates; 2.6 g fiber; 5 g sugar; 11.9 g protein; 1083 IU vitamin a iu; 22 mg vitamin c; 1 mcg folate; 148 mg calcium; 2 mg iron; 2 mg magnesium;

Reviews (1)

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Rating: 4 stars
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