Cheese Ravioli With Tomatoes And Peppers

• 1 (9-ounce) package refrigerated cheese-filled ravioli, uncooked
• 1 teaspoon olive oil
• 1 medium-size green bell pepper, cut into thin strips
• 1 medium onion, cut into thin strips
• 2 teaspoons minced garlic
• 3 cups chopped fresh tomato (2 medium)
• 3/4 teaspoon freshly ground black pepper
• 1 cup loosely packed basil leaves, slivered

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. 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.
3. Drain pasta, and place in a large serving bowl; pour sauce over pasta. Serve immediately.

olive oil, green bell pepper, onion, garlic, tomato, freshly ground black pepper, basil

Taken from www.myrecipes.com/recipe/cheese-ravioli-with-tomatoes-peppers (may not work)