Ravioli and Vegetables in a Pesto Cream Sauce

Ingredients:

2 teaspoons olive or vegetable oil

8 oz fresh green beans, cut into 1 1/2-inch pieces

1/2 medium yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)

3 Roma tomatoes, cut into 1/2-inch pieces (1 cup)

1/2 teaspoon salt

16 oz frozen cheese-filled ravioli (from 24-oz bag)

1/2 cup sour cream

3 tablespoons basil pesto

2 teaspoons grated lemon peel

Directions:

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.

Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.

Drain ravioli; return to saucepan. Add vegetable mixture and sour cream mixture; toss.

Recipe shared from: http://www.bettycrocker.com/recipes/ravioli-and-vegetables-with-pesto-cream/896fc0c2-8845-47dc-b4e7-a7c20c6f72a2