Perfect for a busy weeknight, this fabulous pasta dish can be on the table in 20 minutes!
Ravioli and Vegetables with Pesto Cream
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 9
Ingredients
- 2 teaspoons olive or vegetable oil
- 8 oz fresh green beans, cut into 1 1/2-inch pieces
- 1/2 medium yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)
- 3 plum (Roma) tomatoes, cut into 1/2-inch pieces (1 cup)
- 1/2 teaspoon salt
- 16 oz frozen cheese-filled ravioli (from 24-oz bag)
- 1/2 cup sour cream
- 3 tablespoons basil pesto
- 2 teaspoons grated lemon peel
Instructions
-
Step1In 12-inch nonstick skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
-
Step2Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.
-
Step3Drain ravioli; return to saucepan. Add vegetable mixture and sour cream mixture; toss.
Nutrition
380
Calories
24g
Total Fat
16g
Protein
26g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 210
- Total Fat
- 24g
- 36%
- Saturated Fat
- 9g
- 47%
- Trans Fat
- 0g
- Cholesterol
- 135mg
- 45%
- Sodium
- 1350mg
- 56%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 5g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 30%
- 30%
- Calcium
- 30%
- 30%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
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