All you need:
1 (20 oz) pkg refrigerated four-cheese ravioli pasta
1 large red bell pepper, chopped
1 (10 oz) container refrigerated Alfredo sauce
1 tbsp Italian herb paste
Fresh basil, for garnish
All you do:
In a large saucepan, boil pasta according to package directions, adding pepper during the last 2 to 3 minutes of cooking; drain. Return pasta mixture to pan.
Combine Alfredo sauce and herb paste. Pour over pasta mixture in pan; toss gently to coat. Heat mixture through. If desired, garnish with basil.
Nutrition information per serving:
Dietary Fiber: 4g
Saturated Fat: 13g
Trans fats: 0g
Daily nutritional values:
30% vitamin A
70% vitamin C