There was a time when cooking was really not my thing! (Anyone who’s known me for a long time, knows this.)
So, I try and find easy recipes that I LOVE in order to simplify, but still, enjoy delicious meals. Also, I love to NOT have to use a recipe (this speeds things up on busy days) and this one is easy to memorize, which means I’m more likely to make it!
So here it is. A recipe that originally came from Health Magazine way back in 2004.
It’s an easy meal for a cold winter night that takes about 8 minutes to prepare and 12 minutes cooking time.
Ravioli with Tomatoes, White Beans and Escarole (or fresh Spinach)
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
How to cook it:
1. Cook pasta according to package directions
2. Combine the beans, tomatoes, basil, oregano, and red pepper in a large saucepan. Bring to a boil; stir in escarole (or spinach). Cover, reduce heat, and simmer 3 minutes or until escarole (or spinach) is wilted. Stir in pasta and 1/4 cup water; cook 1 minute or until thoroughly heated. Sprinkle with cheese.
Yield: 4 servings
Best part: Only 329 calories and 7 grams of fat per one cup serving. Not too shabby!
