Meatless Mondays: Ravioli With Tomatoes, White Beans, and Escarole

Ravioli With Tomatoes, White Beans, and Escarole 

This recipe combines Mediterranean spices and white beans to get a protein-packed pasta. 

• Prep Time: 8 minutes
• Cook Time: 12 minutes
• Yield: 4 servings (serving size: about 1 cup)

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.