When I was living in California, a friend told me that she only made pasta dishes that were mostly not pasta. Her saying this came as a revelation. Using pasta as a vehicle for more nutritious ingredients, like vegetables and proteins, not only removes the negative connotations around an otherwise carb-heavy dish but also transforms the meal into something more balanced. What a notion.
Today was cold and windy, and I wanted something relatively healthy that didn't take too much time to prepare: butternut squash ravioli with spinach, toasted almonds, and sautéed garlic. And while I used much more raw spinach than uncooked pasta, the spinach wilted down so much that the volume ratio ended up being almost 1:1. Anyway, it was delicious.
- 1 box of refrigerated butternut squash ravioli (I used one from Trader Joe's.)
- 1 tbs of salt (+ a bit more for sprinkling)
- 2 tbs of olive oil
- 2 tbs. of sliced almonds
- 4 garlic cloves
- 1 lb. of baby spinach (Make sure the spinach is fully dried after washing.)
- Optional: Parmesan cheese and a dash of pepper
30 minutes total time. Feeds 2.