This is a recipe I put together last week and we loved it. It combines three Vitamin A (and C) packed veggies for a delicious light dinner, lunch or first course.
(Walrus waiting patiently at the top of the stairs for a sample!)
Serves 2
You'll need:
Fresh pack of Butternut Squash Ravioli (I LOVE Rising Moon Organics)
5-6 cups of baby spinach
1 bag of frozen chopped sweet potatoes (bite size)
1/2 cup of veggie or chicken stock
2 cloves of garlic - finely chopped
2 tablespoons of olive oil
pinch of salt
pepper
grated Parmesan cheese
1.Microwave the sweet potatoes according to instructions- but leave them just undercooked.
2. Saute the garlic in olive oil (med. heat) for about a minute.
3. Add the sweet potatoes to the garlic and saute for another minute or so.
4. Add spinach and saute for another minute to combine all flavors.
5. Add stock and season with salt and pepper - cook for another minute.
6. Serve over ravioli along with grated cheese.
Super easy and fast.
Great with a Pinot Gris or a nice local white wine.
No comments:
Post a Comment