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Steps
1
Heat oil in 12-inch nonstick skillet 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
While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.
3
Toss hot cooked ravioli with vegetable mixture and sour cream mixture.
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For a lovely early summer supper, serve this meatless dish with wedges of melon, clusters of grapes and garlic breadsticks.
You can use 4 ounces of asparagus, cut into 1-inch pieces, and 4 ounces of snap pea pods instead of the green beans.
This dish is delicious just as it is, but if you like, sprinkle the top with shredded Parmesan cheese.
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Nutrition Facts
Serving Size:1 Serving
Calories
385
Calories from Fat
215
Total Fat
24g
Saturated Fat
9g
Cholesterol
135mg
Sodium
1350mg
Total Carbohydrate
26g
Dietary Fiber
3g
Protein
16g
% Daily Value*:
Iron
14%
14%
Exchanges:
1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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