Ravioli With Tomatoes, White Beans, and Spinach
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.
|1 (9-ounce) package||fresh four-cheese ravioli|
|1 (15-ounce) can||organic great northern or navy beans, rinsed and drained|
|1 (14.5-ounce) can||organic diced tomato, undrained|
|1/2 teaspoon||dried basil|
|1/2 teaspoon||dried oregano|
|1/8 teaspoon||crushed red pepper|
|6 cups||chopped fresh spinach|
|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 spinach. Cover, reduce heat, and simmer 3 minutes or until spinach is wilted. Stir in pasta and 1/4 cup water; cook 1 minute or until thoroughly heated. Sprinkle with cheese.