INGREDIENTS

1. 2teaspoonsolive oilor vegetable oil
2. 8ouncesgreen beans, cut into 1 1/2 inch pieces
3. 1/2mediumyellow bell pepper, cut into 1/2 inch pieces
4. 3roma tomatoes, cut into 1/2 inch pieces
5. 1/2teaspoonsalt
6. 16ounces frozencheese ravioli
7. 1/2cupsour cream
8. 3tablespoonsbasil pesto
9. 2teaspoons gratedlemons, zest of

DIRECTIONS

1. Heat oil in a 12-inch non-stick skillet over medium-high heat.
2. Cook the green beans and bell pepper in the oil for about 5 minutes, stirring frequently, until crisp-tender.
3. Stir in the tomatoes and salt.
4. Cook 3 minutes.
5. While the veggies are cooking, cook and drain the ravioli as directed on the package.
6. Mix together the sour cream, pesto and lemon zest in a small bowl.
7. Toss hot cooked ravioli with the veggies and sour cream mixture.