Ravioli Toss

From 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

4 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.