Garden-Style Ravioli

By Reen

Ingredients

• 9 oz ravioli, light cheese-filled
• 1 TB olive oil
• 1 medium chopped red bell pepper
• 1 medium chopped green bell pepper
• 1 medium carrot cut into long strips
• 1 small chopped onion
• 2 minced cloves of garlic
• 1 medium chopped tomato
• 1/4 C chicken broth
• 1 TB fresh tarragon or basil or 1 tsp dried tarragon or basil
• Crushed pepper

Preparation

Step 1

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.