Thursday, May 19, 2011

Ravioli Toss

DSC_0027From Amy








INGREDIENTS:



2-9 oz. pkgs refrigerated whole-wheat four-cheese ravioli 
2 cups fresh green beans (about 1/2 lb) (Or use the steam bag that is available in the produce section, already washed & cut!)
1/2 cup thinly sliced sun-dried tomatoes, packed without oil
2 tbsp olive oil
2 tbsp red wine vinegar
plum tomatoes, chopped
1 garlic clove, minced
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/2 cup shaved fresh Parmigiano-Reggiano cheese


DIRECTIONS:
Prepare pasta according to pkg directions, omitting salt & fat.  Add beans to pasta during last 5 minutes of cooking.  Drain.  Combine sun-dried tomatoes & next 4 ingredients (through garlic) in a large bowl.  Add pasta mixture, salt & pepper; toss gently to combine.  Top with cheese.  Serves 4.

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