Bacon and veggie ravioli
Chatelaine
* PLUS Cooking time: 11 minutes
Michael Graydon
Make a mean pasta on the fly, with basic ingredients that you probably have tucked away in the fridge right now - peppers, tomatoes and bacon.
Ingredients
-
4 slices
bacon
-
1
small or 1/2 large
onion
-
2
sweet
bell peppers
, preferably yellow or orange
-
700-g pkg
spinach and cheese ravioli
pasta
-
1 pint
grape or cherry
tomatoes
-
4 cups
baby
spinach
-
1/2 cup
grated
parmesan
, optional
Instructions
- Bring a large pot of salted water to a boil. Meanwhile, slice bacon into thin strips. Set a large frying pan or pot over medium. Cook bacon, stirring occasionally until crisp, about 5 min. Meanwhile, slice onion and peppers into thin strips.
- Add ravioli to boiling water. Cook according to package directions. Drain all but 2 tbsp (30 mL) fat from frying pan. If pan is dry, coat with a bit of oil. Add onion, pepper and tomatoes. Sprinkle with pinches of salt. Increase heat to medium-high. Stir occasionally, scraping up brown bits from pan bottom, until onion is tender and tomatoes begin to soften, about 5 min.
- Drain pasta, then return to pot. Add tomato mixture along with spinach to pot. Stir often until spinach begins to wilt, about 1 min. Serve and top with a sprinkle of parmesan.
Nutrition (per serving)
- Calories
- 344,
- Protein
- 12 g,
- Carbohydrates
- 48 g,
- Fat
- 12 g,
- Fibre
- 3 g,
- Sodium
- 537 mg.
