Method:Boiling

1. Formula

1. 2 teaspoons extra-virgin olive oil
2. 2 cloves garlic, minced
3. 2 teaspoons finely chopped fresh rosemary, divided
4. 1 (16 ounce) package frozen stir-fry vegetables (bell peppers and onions)
5. 1 (14 ounce) can diced tomatoes, undrained
6. 1 cup individually quick-frozen spinach
7. Freshly ground pepper to taste
8. 24 ounces fresh or frozen cheese ravioli
9. 1/2 cup freshly grated Parmesan cheese

2. Nutrition Information

• Calories: 294 kcal
• Carbohydrates: 37 g
• Dietary Fiber: 5 g
• Fat: 9 g
• Protein: 15 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Put a large pot of lightly salted water on to boil for cooking ravioli.
2. 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.
3. 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.

4. Remark

Notes: