Ravioli with Bell Pepper Sauce

From EatingWell: May/June 1998, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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

Nutrition Profile

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.

Nutrition Bonus: Vitamin A (20% daily value), Vitamin C (20% dv), Calcium (20% dv).

2 Carbohydrate Serving

Exchanges: 11/2 starch, 1 vegetable, 1 high-fat meat, 1/2 very lean meat