Ravioli & Vegetables w/ Pesto

2 Tsp. olive or vegetable oil
8oz green beans (1 1/2)
1 Med. Yellow Pepper
3 Tbl. Basil Pesto
3 Roma (Plumb) Tomatoes (1/2, 1 C)
1/2 tsp. Salt
16oz Frozen Cheese Filled Ravioli or Tortellini

2 Tsp. Grated Lemon Peel
Lemon juice from lemon.

1.) In 12-inch nonstick skillet heat oil over medium heat. Cook green beans and bell pepper in oil about 5 minutes stirring frequently until tender-crisp. Stir in tomatoes and salt. Cook 3 minutes.

2.) Meanwhile cook ravioli as directed on package. In small bowl, mix basil pesto, lemon peel, lemon juice and sour cream (optional).

3.) Drain ravioli, return to saucepan. Toss ravioli, vegetable mixture and sour cream mixture.

Tortellini w/ potato roll on the side.