5 oz. refrigerated light ravioli

1 cup tomato sauce, low sodium

1 clove garlic

1 1/2 cups frozen spinach

1/2 tsp. Italian seasoning

1 tbsp. low fat or nonfat parmesan cheese

1/3 tbsp. olive oil

 

Prepare ravioli according to package directions, omit salt, drain. Mince garlic. Heat the oil in a nonstick skillet and sauté garlic and sauté briefly, until just golden. Add frozen spinach, tomato sauce and Italian seasoning, cover, lower heat and cook for about 8 to 10 minutes. Add cooked ravioli, gently combine; cover and cook 1-2 minutes more and serve with a sprinkle of Parmesan cheese.