Spinach & Cheese Ravioli in a Tomato Tapenade with Green Beans

PREP 5 MIN COOK 15 MIN SERVES  4

water
1/3 cup salsa
2 Tbsp basil pesto (from a jar)
1 Tbsp maple syrup
3/4 lb or 350 g spinach and cheese ravioli (found in most deli or dairy sections of your grocery store)
1 tsp butter
5 cups green or yellow frozen whole beans (I like to blend both together; or even buy the per-packaged ones that include the carrots.)
1/2 tsp lemon pepper
1 tsp soy sauce, reduced-sodium
Parmesan cheese, grated (optional)

1. Fill a large stove-top pot with water.
Cover and bring to a boil.

2. Combine salsa, pesto and maple syrup together in a small bowl. Set aside.

3. Add ravioli to boiling water and reduce heat to a medium boil. Set time according to package directions. (anywhere from 4min to 11min - do not over cook)

4. Meanwhile, melt butter in a large nonstick frying pan at medium high.
Add beans, lemon pepper and soy sauce.
Toss to coat, then reduce heat to med-low.
Stir often, until beans are hot, glazed and crunchy but tender.

5. When timer rings for ravioli, drain ravioli in a colander.
Heat tapenade mixture in the unclean pasta pot at med heat until hot.
Return ravioli to pot and fold gently until all the ravioli is evenly coated.

** Optionally, you can add Parmesan on top of servings. **

PER SERVING: (3/4 CUP PASTA AND TAPENADE SAUCE; 1.5 CUP OF BEANS) 372 CAL, 11.3 G FAT, 16 G PROT, 54.1 G CARB, 5.3 G FIB, 566 MG SOD
PointsPlus Value: 10

Delicious! I knew this would be a hit, so I prepared myself by doubling the recipe... and sure enough it was (a hit)! This one's a keeper - Real quick, super easy and ...very tasteful! Choose the level of "hotness" you'd like for this recipe with your salsa, if you don't want spicy - choose a mild salsa; and if you like it hot, then by all means get it hot & spicy!