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