Total Time: 20 mins
9 ounce(s) ravioli, light cheese-filled
1 tablespoon olive oil
1 medium red sweet pepper(s)
1 medium green sweet pepper
1 medium carrot(s)
1 small onion(s)
2 clove(s) garlic, minced
1 medium tomato, chopped
1/4 cup(s) broth, reduced-sodium chicken
1 tablespoon tarragon, fresh
Nutritional Info (per serving):
Calories: 278, Saturated Fat: 3g, Sodium: 379mg, Dietary Fiber:
2g, Total Fat: 9g, Carbs: 39g, Cholesterol: 26mg, Protein: 13g
Exchanges: Vegetable (Non-Starchy): 1.5 , Starch: 2 , Lean Meat:
0.5 , Fat: 1 , carb choices: 2.5
1. Cook ravioli according to package directions, except omit
any oil or salt. Drain. Return pasta to hot pan.
2. Meanwhile, in a large nonstick skillet, heat oil over
medium-high heat. Add sweet peppers, carrot, onion, and
garlic; cook about 5 minutes or until vegetables are tender.
Stir in tomato, broth, and snipped or crushed tarragon or basil.
Cook and stir about 2 minutes more or until heated through.
3. Add vegetable mixture to the cooked ravioli; toss gently
to combine. If desired, garnish with jalapeño pepper and
tarragon or basil sprig.