START TO FINISH: 25 minutes MAKES 4 servings
1 9-ounce package refrigerated whole wheat four-cheese ravioli
1 tablespoon olive oil
2 medium red and/or green sweet peppers, seeded and cut into thin strips
2 medium carrots, thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
3 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
Ground black pepper
Snipped fresh basil and/or small basil leaves (optional)
1 Cook pasta in boiling water according to package directions, except omit any oil or salt; drain. Return pasta to hot saucepan; cover and keep warm.
2 Meanwhile, in a large nonstick skillet heat oil over medium-high heat. Add sweet peppers, carrots, onion, and garlic; cook and stir about 5 minutes or until vegetables are tender. Stir in undrained tomatoes and the 3 tablespoons snipped basil. Cook and stir about 2 minutes more or until heated through. Season to taste with black pepper.
3 Add vegetable mixture to the cooked pasta; toss gently to combine. If desired, sprinkle with additional snipped basil and/or small basil leaves.
PER SERVING: 287 cal., 10 g total fat (4 g sat. fat), 43 mg chol., 617 mg sodium, 38 g carb., 6 g fiber, 11 g pro.