Ravioli pasta
1) in a skillet, heat oil over medium-high heat. Cook green beans and pepper for about 5 minutes, stirring frequently. Stir in tomatoes and salt, cook another 3 minutes.
2) meanwhile, cook ravioli as directed on package. Add basil pesto, sour cream and lemon peel to beans and pepper.
3) drain ravioli then add to saucepan with sauce.
I use frozen mix of green beans and peppers. Also, it tomatoes are not on sale i use canned tomatoes seasoned basil and oregano. Of course I pair this meal with garlic toast and a glass of wine!
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Serving Size: 1 Serving (321g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 520 | ||
Calories from Fat: 219 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 78mg | 24 % | |
Sodium 833.8mg | 29 % | |
Potassium 420.9mg | 11 % | |
Total Carbohydrate 56.3g | 17 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 49.6g | ||
Protein 19.7g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 520
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