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 min
  • Total Time 20 min
  • Servings 4

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
135mg
135%;
Sodium
1350mg
1350%;
Total Carbohydrate
26g
26%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
30%;
Calcium
30%;
Iron
15%;
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.