Ravioli with Bell Pepper Sauce
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.
- 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
- 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.
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).
Carbohydrate Servings: 2
Exchanges: 11/2 starch, 1 vegetable, 1 high-fat meat, 1/2 very lean meat
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