Ravioli with Sweet Peppers

Ravioli with Sweet Peppers

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From: Diabetic Living Magazine

This pretty vegetable and pasta main dish recipe scores high in flavor and nutrients. Each serving provides more than half the daily recommendations for vitamins A and C.

Ingredients 2 servings

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  • 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


  • Prep

  • Ready In

  1. Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.
  2. 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.
  3. Add vegetable mixture to the cooked pasta; toss gently to combine.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 274 calories; 9 g fat(4 g sat); 2 g fiber; 38 g carbohydrates; 13 g protein; 19 mcg folate; 26 mg cholesterol; 4 g sugars; 3,557 IU vitamin A; 74 mg vitamin C; 320 mg calcium; 2 mg iron; 380 mg sodium; 264 mg potassium
  • Nutrition Bonus: Vitamin C (123% daily value), Vitamin A (71% dv), Calcium (32% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 vegetable, ½ lean protein

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