Cheese Ravioli with Tomatoes and Peppers

Ingredients

• 1 cup basil leaves loosely packed
• 0.8 teaspoon pepper black freshly ground
• 9 ounce cheese-filled ravioli refrigerated uncooked
• 2 teaspoons garlic minced
• 1 medium size bell pepper green cut into thin strips
• 1 teaspoon olive oil 
• 1 medium onion cut into thin strips
• 3 cups tomatoes fresh chopped (2 medium)

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat.
3. Add green bell pepper, onion, and garlic; cook 3 minutes or until vegetables begin to wilt. Stir in tomato, and cook 2 additional minutes or until tomatoes are soft. Stir in ground pepper and basil; remove from heat.
4. Drain pasta, and place in a large serving bowl; pour sauce over pasta.
5. Serve immediately.