This recipe? SO simple, that I'm not even sure it's worth posting (well, I wasn't, but here I am).
But then you, online and offline, told me that you would never have thought of it and it WAS worth sharing, kind of like my 3-ingredient satay hack (which I will also share soon).
So here I am, back and blogging, in more of a personal style rather than a 'May put in recipe book one day' style, and I like it because I love writing and sharing and I genuinely LOVE what I do. So in a world of 'wtf is going on with insta?', I am focusing my energy elsewhere.
Including my mailing list which will start up again this month (and you can subscribe to here).
For now? M's lunch from this week - super, duper, simple ravioli.
TO MAKE THIS RAVIOLI...
- a 500g packet of your favourite ravioli (these are beef, because M rarely gets meat at home!)
- 1 cup of good-quality flavoured passata (I used Mutti 'Simply Sugo' Basil & Onion)
- 2 zucchini, roughly chopped (or peas, or any other vegetable!)
- A handful of torn fresh oregano or basil
- A handful of fresh spinach
- Parmesan or pecorino cheese (optional, but so highly recommended)
Then you simply;
- Boil the ravioli as per packet instructions, adding your zucchini/other vegetable half way through.
- Drain the pasta and put the passata/sugo in the pot with a splash of water. Cook it for a minute or two.
- Add the pasta back into the pot with the spinach and fresh herbs and stir, on super low heat, for 1 minute or until the spinach has wilted.
- Pop into 4 containers and top with cheese.
I love adding onion and garlic at home (just fry off on the pan quickly after the pasta is removed in a little olive oil then add everything back in), but the last thing M, or anyone else needs to do in an office, is eat garlic or onion.
And as for it not being a high-protein low-carb power lunch with quinoa and chia seeds and sweet potato only? Well, we like pasta (and a big part of the reason I changed my name from 'Healthy Natty' is because some people thought, as a 'healthy' person, I shouldn't?).
Thanks for reading! & be sure to share it on Insta (tag/message/send off a flare so I don't miss it and can share it!) if you give it a go.
I'll be sharing my Minestrone recipe next week, so I'd be super-honoured if you stay tuned.