Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
Per serving: 264 calories; 9 g fat (3 g sat, 3 g mono); 28 mg cholesterol; 38 g carbohydrates; 11 g protein; 8 g fiber; 763 mg sodium; 762 mg potassium. 1 serving = 2 cups
Add about 1/2 cup red wine and use low sodium and no salt added ingredients.
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 4|
|Calories from Fat: 14 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 689.3mg||24 %|
|Potassium 752.7mg||20 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 13.8g|
|Protein 4.1g||6 %|
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Calories per serving: 89
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