This one has a bit of a bite, thanks to the Blue Cheese added to our Tangy Alfredo sauce.
This recipe makes 2 servings. About 350 calories (8 WW points)
Marinade Ingredients
1/4 cup Newman's Own low-fat Sesame Ginger dressing
1/4 cup lemon juice
2 Tbsp minced garlic (about 2 cloves)
1 Tbsp Aloha Spices Organic Seafood Spice
Ingredients:
10 large Tiger Prawns, de-veined, tails off
1/3 cup cubed green bell pepper
1/3 cup sliced zucchini
1/3 cup sliced red onion
1/3 cup diced heirloom tomato
1 Tbsp Cilantro/Roasted Onion-infused EVO
2 Tbsp capers
3 tsp Cilantro flakes
1/2 cup of 'Tangy Alfredo Sauce' (from our Sauces and Dressings page)
1 1/2 cup of Kale and White Bean ravioli (8 ravioli)
Preparation:
De-vein the prawns and place in a single layer in a 10" dish.
Sprinkle Aloha Seasoning on the prawns, then toss to coat them uniformly
Combine Marinade Ingredients in a vessel, mixing thoroughly, then carefully pour over the prawns
Cover the dish and refrigerate, marinating 3 hours or more.
Cooking:
Pre-heat a large skillet to 275 degrees
Prepare a pot with 2-3 quarts of water, get to a boil and add the ravioli
Bring back to a low boil and cook for about 7 minutes
Cut/slice/dice the veggies and toss them in the flavored EVO
Add the veggies and capers to the pre-heated skillet
Stir the veggies and capers, cooking only until the vegetables are tender
Add the prawns (from the marinade dish) on TOP of the veggies
Turn the prawns after about 5 minutes, and finish cooking
Drain the ravioli in a collander, then return to the pan
Add half of the pre-made 'Tangy Afredo Blue' sauce to the pan with pasta, and coat the ravioli.
When the prawns are a solid pink, serve the prawns, veggies, and capers over the ravioli.
Pour the remaining half of the sauce over the dish and EAT!