Lemony Edamame Pasta

When I was a wee lass, my only requirement for a meal was that it had to consist of mostly white food. In retrospect, I’m sure my monochromatic diet was at least partially responsible for my infamous mood swings that caused my mom to carry around a banana — the EpiPen of people allergic to sanity when they’re hungry — in her purse that she could force-feed me when I got nasty. Carbohydrates have a tendency to suddenly and unexpectedly abandon the bodies of 12-year-olds with overactive metabolisms.

As a wee adult, my palate has somewhat expanded and my idea of what makes something worth eating has certainly changed. Pasta is still my go-to food, but now I like decorating it with more than just butter and salt.

For the sake of my stomach and my relationships, anything I cook for dinner has to:

  1. Take less than 20 minutes to make
  2. Use less than two pots or pans that require cleaning afterward
  3. Have something green in it
  4. Keep me full for at least an hour
  5. Primarily come from somewhere other than a box
  6. Taste good the next day

This pasta bowl satisfies all six of my conditions and is deliciously springy. My recipe is enough for one person, but it’s stupid easy to double or triple or just make for everyone you know.

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Spinach and Goat Cheese Ravioli

Ravioli is a glorious food that is even more glorious when it comes from somewhere other than your freezer. Making it yourself means that you can fill it with anything (pumpkin? egg yolk? saag paneer? yes, yes, and triple yes) and then eat until comatose since every recipe I’ve ever come across makes no less than 40 motherloving pillows of ravioli. This recipe originally used arugula, but as ½ a pound of arugula costs nearly its weight in gold, I opted for spinach. If you’d like to try arugula, be my guest, but then please make me yours.

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