Vegetarian

Alex and I shook hands after lunch with my parents at Ramsis on Sunday on our way to Palmers funeral and we have done a really good job so far! Besides the fact that Alex was Vegan for about three years and I don't usually consume red meat. Purpose of this is to make healthier choices together and broaden the spectrum of what foods we experiment with in the kitchen. Our appetites seem to have lessoned and I have been more tired than usual but, I'm sure this will pass and are overall health will definitely improve physically and mentally.

What I cooked on Tuesday:

RAVIOLI WITH NO-COOK HEIRLOOM TOMATO SAUCE

Ingredients

1 (22-ounce) package 365 Everyday Value® Organic Spinach & Cheese Whole Wheat Ravioli 
3 small ripe heirloom tomatoes, chopped 
1/2 bunch spinach (about 5 ounces), stemmed and cut into thin ribbons 
1/2 cup lightly packed basil leaves, cut into thin ribbons 
2 tablespoons aged balsamic vinegar 
2 tablespoons pine nuts, toasted

Method

Bring a large pot of water to a boil. Add ravioli and cook, gently stirring once or twice, until al dente, 8 to 10 minutes. Reserve 1/3 cup of the pasta water and then drain ravioli well and transfer to a large bowl. Add tomatoes, spinach, basil, vinegar and reserved pasta water and toss gently to wilt spinach. Transfer to plates, top with pine nuts and serve.