I feel like my menu is the same every.single.week. In order to keep up with my diet/exercise regimen I need to start changing my menu up, because I get so sick of the same thing. I found several new recipes to try on my go to website Skinnytaste. I also came across a recipe on pinterest I tried last night. This little gem did not disappoint my friends. Luke and I both were so impressed by this quick, easy, and filling meal. This recipe makes plenty, in fact I plan on scarfing some down for lunch today. I think it will even be good served cold. This will probably be my new go to dish when someone tells me to bring a side dish to a cookout, it is perfect for summer. The only thing I am unsure about is the nutrition facts. It seemed healthy enough if you have it in moderation. Here is the recipe. If you try it out, let me know what you think.
•1 lb mini ravioli or tortellini
•1 bunch asparagus, cut into 2-inch pieces
•8 oz halicot verts or string beans, cut into 2-inch pieces
•2 pints cherry tomatoes, halved
•2 tbsp olive oil
•1 tbsp tuscany seasoning (or other Italian blend)
•8 oz kalamata olives, halved
•1/2 cup pesto
•1/4 cup Parmesan cheese
•salt and black pepper, to taste
1.Heat oven to 450. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions.
2.While the water is coming to a boil, toss the asparagus, string beans, and cherry tomatoes with the olive oil, tuscany seasoning, salt and black pepper. Spread out onto one or two parchment paper-lined baking sheets. Roast for 15-20 minutes or until tender and starting to brown/shrivel.
3.Toss the pasta with the veggies, olives, pesto, and Parmesan cheese. Season with salt and black pepper to taste.
I snapped a picture of mine before I completely inhaled all of it :)