Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 cloves garlic, minced
• 2 teaspoons finely chopped fresh rosemary, divided
• 1 16-ounce p frozen stir-fry vegetables, (bell peppers and onions)
• 1 14-ounce c 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

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Cooking Directions

Step 1

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

Step 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.

Step 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.