Ravioli With Tomatoes, White Beans, and Escarole

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yields: 4 servings
1 (9 oz) package fresh cheese ravioli
1 (15 oz) can great northern beans or navy beans, rinsed and drained
1 (14 1/2 oz) can diced tomatoes, undrained
1/2 teaspoon dried basil (I use more)
1/2 teaspoon dried oregano (I use more)
1/8 teaspoon crushed red pepper flakes (I use more)
6 cups chopped fresh escarole or spinach
1/4 cup water
1/4 cup grated asiago cheese
1. Cook pasta according to package instructions, omitting fat and salt if the directions say to use them.
2. Combine beans, tomatoes, basil, oregano, and red bell pepper in a large saucepan.
3. Bring to a boil; stir in greens.
4. Cover, reduce heat, and simmer for 3 minutes or until the greens are wilted.
5. Stir in pasta and water; cook one minute or until heated through.
6. Sprinkle with cheese.
Meal   LunchCuisine   Italian
Dish   Main DishCooking Method   Boiled
Main Ingredient   Beans/LegumesPrep Time   less than 15 minutes
Cooking Time   less than 15 minutes 
Features   Low-Calorie, Low-Sodium, Vegetarian

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