Mushroom Ravioli With mixed greens

I raided the fridge for something to make for dinner the other night and came up with this recipe using frozen ravioli from HEB. It was fresh tasting and the veggie mix was very nice. I was surprised to get such good results from frozen pasta.

Took less than 20 minutes to make which is a bonus when you are busy.



Mushroom Ravioli with mixed greens



mushroom ravioliBox of Central Market frozen mushroom Ravioli

1/2 bag of mixed chopped greens

1 can of diced tomatoes

1/2 onion diced

3 slices thick cut bacon diced

2 to 3 baby bell peppers diced

Chicken broth or water

Herbs De Province

Red pepper flakes

Clove of crushed garlic

McCormick Smoky Montreal Steak seasoning salt


Saute onion and bell peppers with bacon in large skillet until onions are transparent.

Add crushed garlic.

Add 1/2 bag of fresh chopped mixed greens to the pan with the onions and peppers.

Cook until greens start to wilt.

Mix in the can of diced tomatoes, a teaspoonish of Herbs de province, a pinch of red pepper flakes and seasoning salt to taste.

Boil the pasta in chicken broth or salted water following the cooking directions on the box.

Gently mix pasta into vegetable mixture.






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