CHEESE RAVIOLI WITH PESTO

1 (9 Oz) Package Fresh 3 cheese ravioli 1 1/3 Cups fresh baby spinach 2/3 Cups Fresh Basil 1/4 Teaspoon crushed red pepper 2 garlic cloves 2 Tablespoons Fat free, lower sodium chicken broth

2 Tablespoons olive oil 1 Tablespoon Fresh Lemon Juice 1 Plum tomato, diced 1/2 Cup (2 OZ) shaved fresh parmesan cheese 1/3 Cup Pine nuts Fresh Basil leaves

Cook ravioli according to package directions, omitting salt and fat. Drain. Combine the next 3 ingredients in a Blender or food processor. Add the liquids, next 3 ingedients slowly and mix well. Combine Ravioli, pesto and tomato in a meduim pan on high heat. Cook 1 minute or until warm. Spoon 3/4 cup in to 4 bowls. Sprinkle with cheese, nuts and basil. Serve.

SERVINGS 4; CALORIES 389; FAT 23.4g; PROTEIN 14.5g; CARBS 31.7 g; FIBER 3g; CHOL 45 mg; IRON 2.3 mg; SODIUM 410 mg; CALC 223 mg SERVING SIZE= 1 Cup

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Updated 09/07/11