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Fresh and
delightful...
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1
tsp |
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olive oil |
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2
cloves |
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garlic, minced |
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1
large |
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carrot, sliced |
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1/3
cup |
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chicken or vegetable broth, divided |
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3
cups |
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broccoli florets |
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1¼
lbs |
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plum
tomatoes, chopped |
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1½
cups |
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frozen peas |
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1
cup |
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frozen corn |
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3
Tbs |
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fresh basil (or ½ t. dried) |
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2
Tbs |
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fresh parsley |
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salt
and pepper to taste |
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12
oz |
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cheese and spinach ravioli |
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shaved Parmesan, optional |
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1 |
Begin
heating water for ravioli. Cook ravioli
according to package directions. |
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2 |
Meanwhile,
in a large skillet, heat oil until hot (not
smoking), over medium heat. Add garlic and
sauté, stirring until tender (2 minutes). Stir
in carrot and 2 T. of broth. Cook, stirring
frequently, until carrot is tender (about 5
minutes). |
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3 |
Add broccoli
and remaining broth, stirring to coat. Stir in
tomatoes and ½ cup water and cook until broccoli
is tender and sauce is slightly thickened, about
4 minutes. Stir in peas, corn, basil, parsley,
salt and pepper. Continue to cook until hot,
about 2 minutes. |
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4 |
Transfer to
a large bowl. Add ravioli and toss. Serve in 4
shallow bowls. Top with shaved Parmesan, if
desired. |
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4 Servings
TOTAL FAT: 8.44g. per serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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406.04 |
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Calories From Fat (18%) |
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74.68 |
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% Daily Value |
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Total Fat
8.44g |
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13% |
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Saturated Fat 3.42g |
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17% |
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Cholesterol
35.72mg |
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12% |
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Sodium
562.08mg |
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23% |
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Potassium
906.03mg |
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26% |
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Carbohydrates
67.48g |
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22% |
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Dietary Fiber 7.64g |
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31% |
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Sugar 10.19g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
59.84g |
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Protein
19.08g |
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38% |
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