Recipe courtesy of “Winnie’s Balance” on behalf of Seneca Foods
Prep time: 15 minutes
Cook time: 12 minutes
1 package (10 ounces) fresh cheese ravioli
1 teaspoon olive oil
2 cups combination of sliced button mushrooms, chopped kale and grape tomatoes
2 tablespoons unsalted butter, divided
2 large cloves garlic, minced
1 can (15 ounces) READ 4 Bean Salad
1-2 tablespoons fresh lemon juice
crushed red pepper flakes (optional)
Cook ravioli according to package directions. Drain and set aside.
Heat medium skillet over medium heat. Add olive oil; swirl to coat.
Add mushrooms, kale, tomatoes and 1 tablespoon butter. Cook 6 minutes, or until mushrooms are soft and tomatoes burst, stirring occasionally. Remove from heat.
Return pasta to medium heat. Add remaining 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 vegetables into pasta. Drizzle with lemon juice. Toss gently and top with red pepper flakes, if desired.