• Bring a large pot of salted water to a boil over high. Add ravioletti; cook 1 min less than pkg instructions. Reserve 1/2 cup pasta cooking water, then drain.

  • Meanwhile, in a large skillet, heat EVOO over med-high. Add garlic; cook 30 secs. Add tomatoes and 1/2 tsp salt; cook 5 min. Working in batches, stir in spinach and 1/4 tsp salt; cook 2 min. Remove from heat and stir in ravioletti, parsley, Parmesan, 1/4 cup reserved pasta water and black pepper to taste. Stir well. Add more salt and pasta water as needed. Serve with additional Parmesan, parsley and pepper, if desired. Double-Duty: A go-pack of broth and a zap in the break room's microwave transforms this hearty dinner into a lighter (but still filling) Pasta and White Bean Soup.

Nutrition Facts

604 calories; 20 g total fat; 1197 mg sodium. 85 g carbohydrates; 29 g protein;