Back to work friends! Or rather, back to job searching for me. I hope you had a fabulous long weekend! Today’s post title is inspired by Bethie the Boo who I met at a Minnesota Blogger event this spring. She does Pinned it Spinned it outfits on instagram, which I love!
Today I’m sharing a Pinterest pasta recipe from Iowa Girl Eats that I’ve made multiple times and loved, but I’m trying to use up things in the cupboard and needed a recipe that used mini ravioli, except I don’t really like traditional ravioli and tomato sauce dishes. So her Crispy Gnocchi with Zucchini, Sweet Corn & Basil became my Mini Ravioli with Zucchini, Sweet Corn & Bacon.
I boiled double the Mini Ravioli I needed so I could create a Greek Pasta Salad to be used for lunches the next couple days. I started by caramelizing the red onion in some olive oil, and putting bacon in the oven (my favorite way to cook bacon).
Ravioli already has cheese in it (news flash!), so I skipped the cream and cheese, I also didn’t have basil on hand, so that was omitted as well. I considered adding spinach, but I had plenty of green from the zucchini so I’ll save that for another recipe.
Do you follow recipes to the letter?
Or do you mix it up and hope it still tastes good?