Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings
You don’t need meat for this recipe! Packed with veggies, especially mushrooms, you won’t notice that this is meatless! The best thing about this recipe is that it is ready in just 30 minutes! Follow these easy steps, and you are good to go. Enjoy!
Ingredients:
5 ounces spinach, fresh
2 tbsp olive oil
4 cloves garlic, minced
10 ounces mushrooms (cremini, button mushrooms, or baby portobellos)
¼ tsp red pepper flakes
1 tbsp olive oil
10 ounces ravioli (cheese ravioli, pesto-filled, etc.)
salt and pepper
¼ c sun-dried tomatoes, chopped
Directions:
1. Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
2. Add the ravioli and a bit of salt, then cook for a few minutes until firm to bite or al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
3. Place a large skillet on the stove and turn the heat to medium.
4. Add 2 tbsp olive oil and allow it to become hot.
5. Add the mushrooms and sun-dried tomatoes, then sauté for about 2 minutes or until soft.
6. Add red pepper flakes, minced garlic, and fresh spinach. Sauté for a few minutes until aromatic and soft.
7. Add the cooked ravioli and 1 tbsp olive oil. Toss everything until well coated by the delicious sauce.
8. Reduce the heat to medium-low, then simmer for a few more minutes. Sprinkle salt and pepper to taste.
9. Serve and enjoy!
Notes:
Feel free to use your preferred mushrooms for this recipe.
You can use cheese-stuffed ravioli as well.
Feel free to use marinara sauce, four cheese pasta sauces, or Alfredo sauce.
Don’t forget to share this recipe with everyone!
Nutrition Facts:
Calories 375 | Fat 19g 29% | Saturated Fat 4g 25% | Cholesterol 38mg 13% | Sodium 488mg 21% | Potassium 670mg 19% | Carbohydrates 37g 12% | Fiber 4g 17% | Sugar 5g 6% | Protein 14g 28% | Vitamin A 3420IU 68% | Vitamin C 15.1mg 18% | Calcium 62mg 6% | Iron 9.4mg 52%
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