Ravioli Primavera in Lemon-Tomato Sauce

A fresh burst of lemon flavor graces each bite of this pasta, which is loaded with vegetables. To save time, purchase precut broccoli florets and julienned carrots from the supermarket produce section or salad bar.

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