Creamy avocado pasta

Ingredients:
1 medium ripe avocado, pitted
½ lime
2 garlic cloves
¼ jalapeno
¼ cup packed basil
1 cup spinach
1 teaspoon kosher salt
2 tablespoon extra virgin olive oil
¼ cup freshly grated parmesan
1 pound whole wheat spaghetti
1 cup spinach
 basil leaves to garnish

Method:
Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still al dente 9 -11 minutes.  Drain and reserve 1 cup of the cooking water.  Put the cup of spinach in the bottom of a serving bowl and  place the spaghetti on top and toss for a few minutes to wilt the spinach.
While the pasta is cooking make the avocado sauce.  Using a spoon, scoop out the flesh from the avocado and place in a food processor.  Zest the lime and add along with the basil, lime juice, garlic, jalapeno, basil, spinach, salt and pepper.  Blend until smooth.
Pour the sauce over the pasta and toss everything together adding a little cooking water to loosen the sauce as needed.  Top with the grated parmesan and basil and serve. 

Source: http://blissfulbblog.com/blog/2012/2/16/blissful-eats-with-tina-jeffers-creamy-avocado-pasta.html

Baked Ravioli

Ingredients

• 1 Tablespoon Olive Oil
• 1-½ Tablespoon Minced Garlic
• 1 teaspoon Thyme
• ½ teaspoons Oregano
• 1 can Stewed Tomatoes (14.5 Oz)
• 1 can Diced Italian Flavored Tomatoes (14.5oz)
• Salt To Taste
• Pepper To Taste
• 2 pounds Frozen Ravioli
• ¼ cups Parmesan Cheese
• 1 cup light Shredded Mozzarella+ Cheddar Cheese

Preparation

1. Preheat your oven to 425 degrees F.
2. Heat olive oil in a large sauce pan over medium heat.
3. Add minced garlic and saute with salt and pepper for about 1 minute.
4. Add thyme, oregano and tomatoes.
5. Bring sauce to a boil and reduce heat to a simmer.
6. Break up tomato chunks with a spoon as much as possible.
7. Scoop most of the bigger tomato chunks out and blend (I used a magic bullet, but a regular blender would work too) till chunks are gone. (There will still be some chunks, but small ones, you don’t want any full sized tomatoes in your sauce).
8. Return blended mixture to the sauce.
9. Simmer for about 15 minutes.
10. Meanwhile, cook ravioli in a large pot of boiling water, until they float to the top (pasta does not need to be completely cooked because it will continue to cook in the oven). You can use the package instructions for al dente.
11. When it’s done, drain water from pasta.
12. Toss pasta and sauce in a large bowl.
13. Pour pasta into a 9×13 pan.
14. Top pasta with Parmesan cheese, then mozzarella cheese.
15. Bake for 20 minutes, until pasta is golden. Enjoy!