2 chopped shallots
1 red or green bell pepper, diced
1 (24 oz) package of spinach stuffed ravioli
2 garlic cloves, minced
1 t. black pepper
1/2 t. salt
1/4 t. nutmeg
4 oz. reduced fat cream cheese
1/4 c. lowfat milk
1/4 c. Parmesan cheese
1 package (10 oz) Birds Eye Steamfresh Chef’s Favorites Lightly Sauced Creamed Spinach, thawed
2. Heat a large skillet over medium high heat. Spray with cooking spray and add mushrooms, shallot, bell pepper, garlic, black pepper, and salt. Cook while stirring for 5 minutes or until the vegetables are tender.
3. Reduce the heat to low and stir in the cream cheese, milk, and nutmeg. Continue stirring until the cream cheese is melted and the sauce is smooth.