Ravioli With Tomatoes, White Beans, and Escarole

Thanks to Jaim for sharing this great meatless meal from Health.com. I plan to substitute the ravioli with gluten free pasta for a meal we can all eat!

Ravioli With Tomatoes, White Beans, and Escarole

White beans and escarole combine with tomatoes in a tasty departure from the pasta norm.

• Prep Time: 8 minutes | Cook Time: 12 minutes |

• Yield: 4 servings (serving size: about 1 cup)

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

• 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 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/8 teaspoon crushed red pepper

• 6 cups chopped fresh escarole or spinach

• 1/4 cup water

• 1/4 cup (1 ounce) grated Asiago cheese

Preparation

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.