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|
|Calories from Fat: 219 (42%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 520
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