Packaged light cheese ravioli cuts the cooking time for this pasta recipe, and helps trim fat and calories, too. Tender bell peppers, carrot strips, and tomato add fresh flavor and color to this simple 20-minute pasta dish.
Cook ravioli according to package directions, except omit any oil or salt. Drain. Return the ravioli to the hot pan.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add red and green bell peppers, carrot, onion, and garlic; cook for about 5 minutes or until the vegetables are tender. Stir in tomato, broth, and tarragon (or basil). Cook and stir for about 2 minutes more or until heated through.
Add the vegetable mixture to the cooked ravioli; toss gently to combine. If desired, garnish with jalapeño peppers and tarragon (or basil) sprigs.