3/4 lb. frozen ravioli or tortellini
1/2 c. diced onion
1/4c. diced carrot
1 tbl. chopped green garlic
1 tbl. fresh thyme
1/4 tsp. red pepper flakes
2 tbl. olive oil
1 1/2 c. chicken broth
3/4 c. dry white wine
1 tbl. fresh lemon juice
1 can cannellini beans, drained
1 c. grape tomatoes, halved
4c. chopped fresh spinach

Lemon/thyme Gremolata

Boil pasta according to directions. Drain and set aside. Cook on low, onion, carrot, garlic, thyme, and pepper flakes in oil in sauté pan until carrots are tender. About 15 min. Stir in broth, wine, and lemon juice, and bring to a boil. Add cooked pasta, beans and tomatoes, simmering just to heat through. Take off heat, season with salt and pepper. To serve, place 1 c. chopped spinach in 4 bowls. Top with broth, pasta, gremolata, and parmesan.