How is it possible to make ravioli tossed with a creamy spinach sauce and topped with tomatoes and Parmesan in 20 minutes? You're about to find out!
What You Need
Original recipe yields 6 servings
2 pkg. (9 oz. each) refrigerated light cheese ravioli, uncooked
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1 clove garlic, minced
1 cup fat-free milk
1/4 cup plus 2 Tbsp. KRAFT Grated Parmesan Cheese, divided
4 cups tightly packed baby spinach leaves
1/2 cup chopped red bell pepper s
1/2 tsp. crushed red pepper
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, cook reduced-fat cream cheese, garlic and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Add 1/4 cup Parmesan, spinach, bell peppers and crushed pepper; mix well. Cook 2 min. or just until spinach starts to wilt.
Drain pasta. Add to cream cheese sauce; toss to coat. Top with remaining Parmesan.
Prepare using your favorite whole wheat bite-size pasta, such as farfalle (bow-tie pasta) or rotini.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.