Florentine Ravioli

The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner's on the table in minutes–especially if you use frozen spinach and frozen ravioli or tortellini.

Makes 4 servings, about 1 1/2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

• 1 20-ounce package frozen cheese ravioli, or tortellini (4 cups)
• 6 teaspoons extra-virgin olive oil, divided
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/8-1/4 teaspoon crushed red pepper
• 1 16-ounce bag frozen chopped or whole-leaf spinach
• 1/2 cup water
• 1/4 cup freshly grated Parmesan cheese

1. Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
2. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.

NUTRITION INFORMATION
Per serving: 277 calories; 13g fat (4g sat, 7g mono); 25mg cholesterol; 28g carbohydrates; 14g protein; 6g fiber; 654mg sodium; 706mg potassium.
Nutrition bonus: Vitamin A (270% daily value), Vitamin C (50% dv), Folate (44% dv), Calcium (35% dv), Potassium (20% dv).
2 Carbohydrate Serving(s)
Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 fat

DISCLAIMERS
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.