Serves: 6 (serving size: 1 1/2 cups pasta mixture and about 2 teaspoons cheese)
2 (9-ounce) packages refrigerated whole-wheat four-cheese ravioli
2 cups (2-inch) cut green beans (about 1/2 pound)
1/2 cup thinly sliced sun-dried tomatoes, packed without oil (about 6)
2 tablespoons olive oil
2 tablespoons red wine vinegar
4 plum tomatoes, chopped (about 1 pound)
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
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.
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.