After a long day of driving home from a busy weekend in California the last thing I wanted to do was slave over dinner. But, I did want a warm home cooked, healthy meal to help me recover from all the crap we ate over the weekend. This dish was the amazing result.
1 package ravioli (like this one)
1 pint baby portabella mushrooms, stems removed, sliced
1 yellow onion, diced
2 garlic cloves, minced
1 can diced tomatoes, Italian style, drained and rinsed.
1 can navy beans, drained and rinsed
2 tablespoons prepared pesto (like this one)
1 cup baby spinach, per person
Spray a large skillet with nonstick spray. Sautee onion, mushrooms and garlic until onion begins to become translucent.
Cook ravioli according to package directions.
Next, add the tomatoes and beans to the onion/mushroom/garlic mixture. Heat through. When the pasta has finished cooking, add it to the veggie mixture. Add the pesto and stir to coat. Taste for seasonings. At this point you can add more Italian seasoning, a pinch of red pepper flake, black pepper, etc.
Serve immediately on top of a bed of raw baby spinach. I know you will enjoy this one!