2 (9-oz.) pkg. refrigerated ravioli
2 cups sliced asparagus (1 1/2 inches), about 1 lb.
1 cup purchased julienned carrots
1 cup broccoli florets
1/3 cup whipped cream cheese, softened
2 tablespoons water
2 (14.5-oz.) cans diced tomatoes with garlic, basil and oregano
2 tablespoons grated lemon peel
1/4 cup (1 oz.) freshly shredded Parmesan cheese
1. Cook ravioli in large pot of boiling salted water according to package directions, adding asparagus, carrots and broccoli during last 2 minutes of cooking. Drain; place on platter.
2. Meanwhile, in small bowl, stir together cream cheese and water. Simmer tomatoes and lemon peel in medium saucepan over medium to medium-low heat 5 minutes. Remove from heat; stir in cream cheese mixture. Spoon sauce over ravioli and vegetables; top with cheese.
4 (2-cup) servings
PER SERVING: 375 calories, 17.5 g total fat (9 g saturated fat), 21.5 g protein, 35.5 g carbohydrate, 145 mg cholesterol, 1460 mg sodium, 5 g fiber