Ingredients
- 2 teaspoons olive or vegetable oil
- 8 oz fresh green beans, cut into 1½-inch pieces
- ½ medium yellow bell pepper, cut into ½-inch pieces (½ cup)
- 3 plum (Roma) tomatoes, cut into ½-inch pieces (1 cup)
- ½ teaspoon salt
- 16 oz frozen cheese-filled ravioli (from 24-oz bag)
- ½ cup sour cream
- 3 tablespoons basil pesto
- 2 teaspoons grated lemon peel
How to Make It
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add green beans and bell pepper; cook about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
- Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.
- Drain ravioli and return to saucepan. Add vegetable mixture and sour cream mixture; toss.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 380 kcal Calories from Fat: 216 kcal |
|
% Daily Value*
|
| Total Fat 24 g 69% |
Saturated Fat 9 g 45% |
Trans Fat 0 g |
Cholesterol 135 mg 45% |
Sodium 1350 mg 23% |
carbohydrates 25 g 19% |
Dietary Fiber 3 g 8% |
Protein 16 g 32% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
