START TO FINISH: 20 minutes MAKES 4 servings
1 9-ounce package refrigerated light four-cheese ravioli or whole wheat four-cheese ravioli
4 cups grape or cherry tomatoes, halved
3 cups sliced fresh mushrooms (8 ounces)
1 tablespoon olive oil
1⁄4 cup refrigerated reduced-fat basil pesto
1⁄4 cup shredded fresh basil
1 Cook ravioli according to package directions, omitting oil and salt; drain. Return ravioli to hot pan.
2 Meanwhile, in a large skillet cook tomatoes and mushrooms in hot oil over medium heat for 5 to 7 minutes or just until mushrooms are tender and tomatoes are softened, stirring occasionally.
3 Add pesto to cooked ravioli; toss gently to coat. Stir in tomato mixture and basil.
PER SERVING: 314 cal., 12 g total fat (3 g sat. fat), 35 mg chol., 463 mg sodium, 39 g carb., 5 g fiber, 14 g pro.
