Courtesy of: Winnie Long
1 package (10 ounces) fresh cheese ravioli
1 teaspoon olive oil
2 cups vegetables (see note)
2 tablespoons unsalted butter, divided
2 large cloves garlic, minced
1 can ( 15 ounces) READ 4 Bean Salad
1 to 2 tablespoons fresh lemon juice
Crushed red pepper flakes, optional
Makes 4 servings.
Cook ravioli according to package directions. Drain and set aside.
Meanwhile, heat medium skillet over medium heat. Add olive oil; swirl to coat.
Add vegetables and 1 tablespoon of the butter. Cook 6 minutes or until mushrooms are soft and tomatoes burst, stirring occasionally. Remove from heat.
Return pasta pot to medium heat. Add remaining 1 tablespoon butter and minced garlic. Cook 2 minutes or until garlic is fragrant, stirring frequently. Stir in bean salad; cook 1 minute or until heated through. Gently stir in pasta and vegetables. Drizzle with lemon juice, as desired. Toss gently and top with red pepper flakes, if desired.
Note: Combination of sliced button mushrooms, chopped kale, grape tomatoes or other favorite vegetables, as desired.
Nutrition information per serving (1/4 of recipe): 500 calories; 45g carbohydrate; 17g fat; 630mg sodium; 60mg cholesterol; 5g dietary fiber; 2.63mg iron; 0.04mg thiamin; 1784.57IU vitamin A; 11.39mg vitamin C.