During my last few trips to the grocery store, in addition to the things on my list, I've piled on ingredients that I don't have any plans for yet: bags of pasta, frozen vegetables, nuts, jars of artichokes and sundried tomatoes, tins of smoked fish. I'm just tired of reaching in the pantry and finding nothing to eat. (I tend to be a bare-bones shopper, jut buying ingredients that I want to use in a specific recipe.) So last night when I started thinking about dinner, I had lots of options. This is what I came up with, and we all really liked it a lot.
The sundried tomatoes were the biggest surprise. I bought some packed in oil, and they added a wonderful sweetness to the dish:
[link href="http://dailywd.womansday.com/.a/6a00d83452f37b69e2014e87cb8ede970d-pi" link_updater_label="external" target="_blank"]
While I brought the pasta water to a boil and cooked the mini ravioli, I prepared the other ingredients. I heated some oil in a small skillet with a few red pepper flakes and a lightly crushed garlic clove. I was using frozen broccoli florets, so I heated them in the oil, then sprinkled with salt.
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I added some toasted, slivered almonds and julienned sundried tomatoes. Heated it all through, then served it over the pasta.
This collection of healthy pasta recipes makes me want to get cooking:
[link href="https://landcruisers.info/Articles/Food-Recipes/Healthy-Recipes/7-Low-Fat-Pasta-Dishes.html" target="_blank" link_updater_label="external_hearst"]7 Low-Fat Pasta Dishes
— Kim Walker