Get creative using convenience items for a fresh take on ravioli. Try this lightened-up pasta toss for an alfresco dinner, or double it for a family picnic.
—LIBBY WALP CHICAGO, IL
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 package (9 ounces) refrigerated cheese ravioli
1 cup frozen cut green beans, thawed
1 cup cherry tomatoes, halved
3/4 teaspoon coarsely ground pepper
1/3 cup reduced-fat creamy Caesar salad dressing
3 tablespoons shredded Parmesan cheese
1. In a large saucepan, cook ravioli according to package directions, adding beans during the last 3 minutes of cooking. Drain.
2. In a serving bowl, combine the ravioli mixture, tomatoes and pepper. Add dressing; toss to coat. Sprinkle with cheese.
PER SERVING 264 cal., 10 g fat (4 g sat. fat), 28 mg chol., 649 mg sodium, 31 g carb., 3 g fiber, 12 g pro. Diabetic Exchanges: 1 1/2 starch, 1 lean meat, 1 vegetable, 1 fat.