Ravioli with Sweet Peppers

Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to saucepan; cover and keep warm.

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.

Add vegetable mixture to the cooked pasta; toss gently to combine.