... ravioli with butter & sage.
Ingredients: fresh-off-the-vine tomatoes, red onion, zucchini and capsicums from Reading Terminal Market
fresh spinach ricotta ravioli from the Italian Market, as well as basil and sage grown by yours truly
A little cheese and crushed black pepper and voila! This may seem labor intensive, but I assure you it is not, and I have made the same dish with just some pasta, sage leaves, butter and crushed black pepper and no one complained.
Granted, there's butter in the title. Clearly this does not constitute "diet food." Nonetheless, it only calls for 1 tablespoon of the artery-clogging offender, and if it really gets your panties in a bunch you could substitute olive oil and use whole wheat pasta. But WHY WOULD YOU? It's just so good. And it's full of veggie goodness.
Boil water with a pinch of salt. Toss in some ravioli's or pasta and let cook for 8 minutes. Drain.
Meanwhile, melt 1 tablespoon of butter on low heat. Add onions and some garlic if you like. When onions soften, toss in some zucchini slices and chopped capsicum. When these soften sufficiently, crumble some sage leaves and basil in that bad boy. Cook for a few minutes until everything is tender and delicious. Slice some tomatoes on top.
When you've done all that, toss the rav's in with the veggies and sprinkle some cheese on top. BAM!
I highly recommend noshing on this with some vino.