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Cheese Ravioli with Tomatoes and Peppers

Yield 3 servings (serving size: 1 1/2 cups)
Super Quick. For an easy meal, serve with warm Italian bread sprinkled with garlic powder and a green salad.

Ingredients

  • 1 (9-ounce) package refrigerated cheese-filled ravioli, uncooked
  • 1 teaspoon olive oil
  • 1 medium-size green bell pepper, cut into thin strips
  • 1 medium onion, cut into thin strips
  • 2 teaspoons minced garlic
  • 3 cups chopped fresh tomato (2 medium)
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup loosely packed basil leaves, slivered

Nutrition Information

  • calories 362
  • caloriesfromfat 28 %
  • fat 11.2 g
  • satfat 5.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 16.3 g
  • carbohydrate 50.8 g
  • fiber 6.3 g
  • cholesterol 70 mg
  • iron 0.0 mg
  • sodium 356 mg
  • calcium 0.0 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper, onion, and garlic; cook 3 minutes or until vegetables begin to wilt. Stir in tomato, and cook 2 additional minutes or until tomatoes are soft. Stir in ground pepper and basil; remove from heat.

  3. Drain pasta, and place in a large serving bowl; pour sauce over pasta. Serve immediately.

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