Ravioli and Vegetables with Pesto Cream
Perfect for a busy weeknight, this fabulous pasta dish can be on the table in 20 minutes!
teaspoons olive or vegetable oil
oz fresh green beans, cut into 1 1/2-inch pieces
medium yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)
plum (Roma) tomatoes, cut into 1/2-inch pieces (1 cup)
oz frozen cheese-filled ravioli (from 24-oz bag)
cup sour cream
tablespoons basil pesto
teaspoons grated lemon peel
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.
Drain ravioli; return to saucepan. Add vegetable mixture and sour cream mixture; toss.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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