Ravioli With Tomatoes, White Beans, and Escarole
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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
Looks really good! I shall try this. Thanks for sharing! 🙂
I like the idea of No Meat Monday! We do eat vegetarian from time-to-time but not on any particular day, might give it a try.