Garden-Style Ravioli
Total Time: 20 mins
Ingredients
a.. 9 ounce(s) ravioli, light cheese-filled
b.. 1 tablespoon oil, olive
c.. 1 medium pepper(s), red, bell, chopped
d.. 1 medium pepper(s), green, bell, chopped
e.. 1 medium carrot(s), cut into long, thin strips
f.. 1 small onion(s), chopped
g.. 2 clove(s) garlic, minced
h.. 1 medium tomato(es), chopped
i.. 1/4 cup(s) broth, reduced-sodium chicken
j.. 1 tablespoon tarragon, fresh, or 1 teaspoon dried tarragon, crushed
k.. pepper(s), jalapeno
l.. tarragon, fresh
Preparation
1. Cook ravioli according to package directions, except omit any oil or
salt. Drain. Return pasta to hot pan.
2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat.
Add sweet peppers, carrot, onion, and garlic; cook about 5 minutes or until
vegetables are tender. Stir in tomato, broth, and snipped or crushed
tarragon or basil. Cook and stir about 2 minutes more or until heated
through.
3. Add vegetable mixture to the cooked ravioli; toss gently to combine. If
desired, garnish with jalapeño pepper and tarragon or basil sprig.
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