SKINNY BROCCOLI RABE AND RAVIOLI

Skinny Broccoli Rabe and Ravioli image

77% less sat fat • 44% less cholesterol than the original recipe. Light, fast, fresh-and filling! This yummy pasta dish has it all.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

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Ingredients

1 tablespoon olive oil
1/3 cup sliced leek (1 medium)
3 cloves garlic, minced
1 3/4 cups Progresso™ beef broth
3/4 cup water
1/4 teaspoon crushed red pepper (optional)
5 cups coarsely chopped broccoli rabe, fresh broccoli florets, or frozen broccoli florets
1 can (14.5 oz) Muir Glen™ stewed tomatoes, undrained
1 package (9 oz) refrigerated cheese-filled ravioli or reduced-fat cheese filled ravioli
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 cup grated Asiago or Parmesan cheese (optional)

Steps:

In a large saucepan, heat oil over medium heat. Add leek and garlic; cook for 5 minutes. Add broth, the water, and, if desired, crushed red pepper. Bring to boiling.
Add broccoli rabe, undrained tomatoes, ravioli, and rosemary. Return to boiling; reduce heat. Cover and simmer for 7 to 8 minutes or until broccoli rabe and ravioli are tender. If desired, sprinkle each serving with cheese.

Nutrition Facts : Calories 310, Carbohydrate 43 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 1/2 cups, Sodium 970 mg, Sugar 8 g, TransFat 0 g