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:
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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