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Add wedges of melon, clusters of grapes and some garlic breadsticks to quickly round out this colorful meal.


2 teaspoons olive or vegetable oil
1/2 pound 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 (plum) tomatoes, cut into 1/2-inch pieces (1 cup)
1/2 teaspoon salt
16 ounces frozen sausage or cheese-filled ravioli noodles, pasta meals (from 24-ounce package)
1/2 cup sour cream
3 tablespoons basil pesto
2 teaspoons grated lemon peels


1. Heat oil in 12-inch nonstick skillet 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.

2. While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.

3. Toss hot cooked ravioli with vegetables and sour cream mixture.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.