We usually don't eat pasta like we did this week. Me and my hubby were carb-loading for the half-marathon we ran this morning (yippie! it is over). I tripled this recipe because we were feeding 8 people and had leftovers for someone to take in their lunch. It was good! I used whole wheat and spinach tortellini because none of the grocery stores around here had the ravioli available.
Cheese filled Whole Wheat and Spinach Tortellini with Edamame in Parmesan Sauce (adapted from Health Magazine) 1 (9 ounce) package whole-wheat cheese ravioli (such as Buitoni brand)
3/4 pound frozen shelled edamame
1/2 teaspoon ground thyme
1/2 cup reduced-fat sour cream
1/2 cup preshredded fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper
1. Bring a large pot of water to a boil. While the water is heating, measure remaining ingredients.
2. Add the ravioli to the boiling water and cook for 5 minutes. Add the soybeans and cook an additional 1–2 minutes or until tender. Drain the ravioli and soybeans, reserving 1/4 cup of the cooking liquid.
3. Return ravioli to the pot and stir in thyme. Whisk together sour cream, Parmesan, salt, pepper, and reserved cooking liquid. Toss the pasta mixture with the sour cream mixture, divide among 4 bowls, and serve immediately.