mmmm... butternut squash.

For lunch today the philosopher and I had butternut squash ravioli from Seattle's own cucina fresca. This ravioli is my absolute favorite pasta - and believe me, it has stiff competition! It is not always available though so it is a real treat when I can get it.

If we hadn't found cucina ravioli yesterday,
I would have made tortellini and vegetable soup for lunch.
Actually, that is a total lie. I am lazy and I don't cook. Neither does Luke.
We eat the same thing pretty much every day: burritos.
For lunch and dinner. No joke. {Today's lunch is a BIG treat.}
And, since we buy all the ingredients in bulk,
they average about $1.50 each.
{With dinner we usually eat salad too.}

Still, this recipe for tortellini and veggie soup sounds really good.
And easy. Maybe we'll try it some time.

1 package fresh tortellini
6-8 cups vegetable broth
2 cups chopped carrots
1 cup chopped celery
1 can petite diced tomatoes, drained
1/2 package frozen chopped spinach or 1 cup fresh chopped spinach
1 zucchini squash diced
1/2 onion diced
1 clove garlic, minced
parmesan cheese, grated for the top
1 tsp fresh ground pepper
1 tbsp dried or fresh parsley
1 tsp dried bay leaf, chopped or 1-2 leaves
1/2 tsp basil
1/2 tsp thyme
1/2 tsp oregano

directions
In a large pot add broth and herbs. Bring to a boil. Add all vegetables and leave on medium to medium-high heat until carrots are tender, about 10-15 minutes. Add tortellini and cook for another 7-8 minutes. Grate parmesan cheese on top of each serving.

*serve with bread from the Essential Baking Co.