Pasta with Pizazz

So this isn't about the pasta, I didn't make that from scratch.  Just a suggestion on how to add some pizazz to it.  Sure, it's easy enough to put store bought pasta in boiling water, pour on some store bought sauce, sprinkle a cheese and call it good.  But what if you want something a little more filling?  Or if you're watching your calories/carbs and want to figure a way to work in some pasta but keep the carbs down?  Well, that is what this is about.

So really adding any vegetables at all will help.  I've used:

• Mushrooms
• Onions
• Asparagus 
• Spinach
• Bell Peppers
• Broccoli
• Sweet Potatoes (Ok, technically this is a starch)
• Butter Nut Squash

But it's your dinner, what are you craving? 

Cooking:

The ravioli I used were mushroom from Costco.  4 ravioli per serving.  But I've also used butternut squash and chicken ravioli.   Just cook according to the packages instructions.

If you're using sweet potato or butternut squash, I recommend cooking that in the oven cut into small pieces and adding it to the pasta in the last stages. 

For the veggies, start with the onion and anything thick like the asparagus.  Saute them with a little olive oil at a medium/medium-low setting until tender.  At that point add anything not so thick like mushrooms, spinach, garlic, etc.  Continue cooking until onions are caramelized. 


Olive Oil calories got you wincing?  Here is my trick: I use an olive oil sprayer.  There are several varieties out there.  Misto makes a good one that is available quite a few places.  But this allows me to spray just enough to cover what I am cooking rather then sit it in a puddle of oil.  So I only used about 2 tablespoons for the whole recipe instead of 8.


Sauce Suggestions: 

• Olive Oil, Basil and Garlic (Spritz a little oil on the finished pasta. Make sure to add quite a bit of garlic to your veggies and add some chopped fresh basil just before the veggies finish cooking.)
• Pesto - I used my simple home made pesto, post to come on that.
• Butter and sage- melt a little butter and throw in some chopped sage.  Cook only enough to slightly crisp the edges of the sage. 

Don't forget the cheese! I love Romano and parmigiana.  I wait until it's on the plate and then sprinkle each serving, otherwise it gets lost in the bowl.  Also makes for a better plating experience. 

There you go, a beautiful plate of many colors to mix up your drab pasta dinner.