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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This easy, hearty pasta dish uses up leftover diced tomatoes, black beans, and spinach so there's no waste. Ingredients:
1 package (20 ounces) refrigerated cheese ravioli |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup beef broth |
1 can (6 ounces) tomato paste |
1/2 cup canned black beans, rinsed and drained |
1 tablespoon brown sugar |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 cups fresh baby spinach |
Directions:
1. Cook ravioli according to package directions. Meanwhile, in a large skillet, combine the tomatoes, broth, tomato paste, beans, brown sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.
2. Drain ravioli; add to tomato mixture. Stir in spinach; cook and stir for 4-5 minutes or until wilted. Yield: 4 servings.
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