Ravioli and Vegetables with Pesto Cream

Ravioli and Vegetables with Pesto Cream

Perfect for a busy weeknight, this fabulous pasta dish can be on the table in 20 minutes!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

2
teaspoons olive or vegetable oil
8
oz fresh green beans, cut into 1 1/2-inch pieces
1/2
medium yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)
3
plum (Roma) tomatoes, cut into 1/2-inch pieces (1 cup)
1/2
teaspoon salt
16
oz frozen cheese-filled ravioli (from 24-oz bag)
1/2
cup sour cream
3
tablespoons basil pesto
2
teaspoons grated lemon peel
  1. 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.
  2. Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.
  3. Drain ravioli; return to saucepan. Add vegetable mixture and sour cream mixture; toss.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 210),
  • Total Fat 24g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 135mg;
  • Sodium 1350mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 16g;
Percent Daily Value*:
    Exchanges:
    • 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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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