Nutrition per serving may change if servings are adjusted.
½ (9 ounce) package refrigerated light cheese ravioli
⅓ cup chopped red bell pepper
⅓ cup chopped green bell pepper
1 small carrot, cut into thin bite-size strips
3 tablespoons chopped onion
1 clove garlic, minced
½ teaspoon olive oil
½ cup chopped tomato
2 tablespoons reduced-sodium chicken broth or vegetable broth
4 teaspoons snipped fresh basil or 1 teaspoon dried basil
Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.
Meanwhile, in a medium nonstick skillet, cook red and green bell peppers, carrot, onion and garlic in hot oil over medium-high heat for about 5 minutes or until vegetables are tender. Stir in tomato, broth and basil. Cook and stir about 2 minutes more or until heated through.
Add vegetable mixture to the cooked pasta; toss gently to combine.