Recipe Image

Ravioli with Sweet Peppers

  • 20 m
  • 30 m
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


  • 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.
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