No Meat Monday

Ravioli With Tomatoes, White Beans, and Escarole

• 1 (9-ounce) package fresh four-cheese ravioli
• 1 (15- to 16-ounce) can Great Northern or navy beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 teaspoondried basil
• 1/2 teaspoondried oregano
• 1/8 teaspooncrushed red pepper
• 6 cupschopped fresh escarole or spinach
• 1/4 cupwater
• 1/4 cup(1 ounce) grated Asiago cheese

1. Cook pasta according to package directions, omitting salt and fat.

2. Combine the beans, tomatoes, basil, oregano, and red pepper in a large saucepan. Bring to a boil; stir in escarole. Cover, reduce heat, and simmer 3 minutes or until escarole is wilted. Stir in pasta and 1/4 cup water; cook 1 minute or until thoroughly heated. Sprinkle with cheese

Try a whole wheat ravioli, which is a great source of fiber. Fiber, also found in white beans, will help you to feel full longer

www.health.com