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


Recipe Summary

25 mins


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; protein 11.9g; carbohydrates 30.3g; dietary fiber 2.6g; sugars 4.6g; fat 7.5g; saturated fat 3.7g; cholesterol 40.8mg; vitamin a iu 1083.3IU; vitamin c 22.3mg; folate 0.5mcg; calcium 148.3mg; iron 1.5mg; magnesium 2.2mg; potassium 128.3mg; sodium 387.8mg.

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