Reverse Ravioli with Balsamic Vegetables
Servings: 3 or 4
Calories: 786kcal
Ingredients
- 16 oz. whole wheat or vegan farfalle pasta, or other favorite chunky pasta
- ½ cup fresh ricotta - not low-fat, Substitute firm tofu for a vegan dish
- 1 Tablespoon olive oil
- 1 red bell pepper, cut into strips
- 1 Vidalia onion, cut into large chunks
- 3 cloves garlic, minced
- ½ teaspoon salt
- 2 teaspoons Herbs de Provence
- 2- 15 oz. cans diced tomatoes, drained
- 3 Tablespoons balsamic vinegar
- 1 dash sugar
Instructions
- Cook 16 ounces pasta according to directions; rinse and return to pot. Add ½ cup ricotta cheese and stir until pasta is evenly coated.
- Heat 1 Tablespoon olive oil in a large skillet over medium heat and add 1 bell pepper and 1 onion, cooking about 6 minutes or until onions start to caramelize. Add 3 garlic, ½ teaspoon salt and 2 teaspoons Herbs de Provence; cook about 30 seconds stirring to combine.
- Add 2-15 ounces tomatoes at this time and 3 Tablespoons balsamic vinegar. Sprinkle just a dash of sugar over mixture to take the acidic edge down. Turn heat down to medium-low and cook just an additional minute.
- Serve pasta in a bowl, topped with balsamic vegetable mixture.
Nutrition
Calories: 786kcal | Carbohydrates: 140g | Protein: 28g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 838mg | Potassium: 1146mg | Fiber: 10g | Sugar: 20g | Vitamin A: 1772IU | Vitamin C: 83mg | Calcium: 249mg | Iron: 6mg