Florentine Ravioli

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.
3. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5-7 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.

Tips

Per serving: 275 calories; 13 g fat (4 g saturated fat, 7 g mono unsaturated fat); 25 mg cholesterol; 28 g carbohydrates; 13 g protein; 6 g fiber; 654 mg sodium; 677 mg potassium

Nutrition Bonus: Vitamin A (270% daily value), Vitamin C (50% dv), Folate (44% dv), Calcium (35% dv), Potassium (20% dv).

Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 fat

Contributed by: EatingWell.com

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.