Ravioli Toss

Cooking Light, March 2010

The original recipe called for sundried tomatoes, but I used a red bell pepper instead. This will be a great recipe in the summer time with fresh veggies, but I used canned green beans and tomatoes this time and it was still good. The article in the magazine says this barely counts as cooking which is true, this recipe was as simple as it gets.

Vary the veggies you toss with the ravioli. Try a combo of bell peppers and sliced red onion, or tomatoes, garlic, and plenty of fresh herbs.

Ingredients
1 (9-ounce) package refrigerated whole-wheat four-cheese ravioli
1 can cut green beans, drained
1 red bell pepper, diced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 can diced tomatoes, drained
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Preparation
1. Prepare pasta according to package directions, omitting salt and oil. Add beans to pasta during last 5 minutes of cooking. Drain.

2. Combine sun-dried tomatoes and next 4 ingredients (through garlic) in a large bowl. Add pasta mixture, salt, and pepper; toss gently to combine. Top with cheese.