2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped rosemary, divided
1 16-ounce package frozen stir-fry vegetables, (bell peppers and onions)
1 14-ounce container diced tomatoes, undrained
1 cup individually quick-frozen spinach
Freshly ground pepper, to taste
24 ounces fresh or frozen cheese ravioli
1/2 cup freshly grated Parmesan cheese
Put a large pot of lightly salted water on to boil for cooking ravioli.
Heat oil in a large nonstick skillet over medium heat. Add garlic and 1 teaspoon rosemary; cook, stirring, until fragrant, about 1 minute. Add stir-fry vegetables and tomatoes. Bring to a simmer. Cook until vegetables are tender, 5 to 10 minutes. Stir in spinach; cook until tender, about 2 minutes more. Add the remaining 1 teaspoon rosemary and season with pepper.
Meanwhile, cook ravioli in the boiling water until they float, 5 to 7 minutes. Drain and transfer to a large bowl. Toss with the sauce. Serve with Parmesan. Substitution: In place of the frozen stir-fry mixture, use 1 onion and 2 bell peppers, sliced.