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    Spaghetti with Fresh Pesto

    Spaghetti with Fresh Pesto

    START TO FINISH: 30 minutes MAKES 6 to 8 servings 12 ounces fresh green beans, trimmed 1 14- to 16-ounce package dried multigrain, whole wheat, or regular spaghetti 1 tablespoon salt 1⁄2 cup chopped onion (1 medium) 2 cloves garlic, minced 1 tablespoon olive oil 1 cup...
    Spaghetti with Fresh Marinara

    Spaghetti with Fresh Marinara

    START TO FINISH: 50 minutes MAKES 6 servings 3 tablespoons olive oil 1 cup chopped onion (1 large) 1 cup chopped red sweet pepper (1 medium) 2 tablespoons minced garlic (12 cloves) 6 cups chopped roma tomatoes (about 21⁄2 pounds) or four 14.5-ounce cans diced...
    Hot Tossed Vegetable Ravioli

    Hot Tossed Vegetable Ravioli

    START TO FINISH: 20 minutes MAKES 4 servings 1 9-ounce package refrigerated whole wheat four-cheese ravioli 1 16-ounce package frozen broccoli stir-fry vegetables 3⁄4 cup roasted red sweet peppers, drained 1⁄3 cup bottled reduced-calorie ranch salad dressing 1⁄4 cup...
    Tomato and Cheese Ravioli

    Tomato and Cheese Ravioli

    START TO FINISH: 20 minutes MAKES 4 servings 1 9-ounce package refrigerated light four-cheese ravioli or whole wheat four-cheese ravioli 4 cups grape or cherry tomatoes, halved 3 cups sliced fresh mushrooms (8 ounces) 1 tablespoon olive oil 1⁄4 cup refrigerated...
    Ravioli Skillet

    Ravioli Skillet

    START TO FINISH: 20 minutes MAKES 4 servings 1 14.5-ounce can Italian-style stewed tomatoes, undrained 1⁄2 cup water 2 medium zucchini and/or yellow summer squash, halved lengthwise and cut into 1⁄2 -inch pieces (about 21⁄2 cups) 1 9-ounce package refrigerated whole...