Ravioli Toss

By bakers_delight85

Ingredients

• 4 plum tomatoes (about 3/4 pound), chopped (about 2 cups)
• 1 12-ounce jar roasted red peppers, drained, rinsed and chopped
• 2 Tbsp. olive oil
• 1-1/2 Tbsp. red wine vinegar
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 pound store-bought fresh or frozen cheese ravioli, preferably whole-wheat
• 5 cups arugula leaves, coarsely chopped (about 5 ounces)

Preparation

Step 1

In a large bowl, combine the tomatoes, roasted peppers, olive oil, vinegar and garlic. Season to taste with salt and black pepper. Let the vegetable mixture sit at room temperature while you are cooking the ravioli.
Cook the ravioli according to the directions on the package. Drain and add to the vegetables along with the arugula. Toss and serve at once.
Per serving: 450 calories, 20g fat, 18g protein, 51g carb, 7g fiber, 1000mg sodium