Garden-Style Ravioli

Garden-Style Ravioli

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 (9 ounce) package refrigerated light cheese ravioli
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium carrot, cut into long, thin strips
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 medium tomato, chopped
  • ¼ cup reduced-sodium chicken broth or vegetable broth
  • 1 tablespoon chopped fresh tarragon or 3 tablespoons chopped fresh basil
  • Fresh jalapeño chile peppers (optional)
  • Sprigs of fresh tarragon or basil (optional)

Preparation

  • Prep

  • Ready In

  1. Cook ravioli according to package directions, except omit any oil or salt. Drain. Return the ravioli to the hot pan.
  2. 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.
  3. Add the vegetable mixture to the cooked ravioli; toss gently to combine. If desired, garnish with jalapeño peppers and tarragon (or basil) sprigs.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 248 calories; 6 g fat(3 g sat); 2 g fiber; 38 g carbohydrates; 13 g protein; 19 mcg folate; 26 mg cholesterol; 4 g sugars; 3,154 IU vitamin A; 84 mg vitamin C; 325 mg calcium; 2 mg iron; 380 mg sodium; 291 mg potassium
  • Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (63% dv), Calcium (32% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ vegetable, 1 fat, ½ lean protein

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