RAVIOLI AND VEGETABLES WITH PESTO CREAM

Ravioli and Vegetables with Pesto Cream image

Perfect for a busy weeknight, this fabulous pasta dish can be on the table in 20 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of 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

Steps:

In 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.
Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.
Drain ravioli; return to saucepan. Add vegetable mixture and sour cream mixture; toss.

Nutrition Facts : Calories 380, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 5 g, TransFat 0 g