Pasta... sigh

I love pasta. Love it. And can easily overeat it. I have to really measure it out to be sure I don't over indulge. But it is worth measuring and still eating regularly!

Here's a hearty pantry pasta, to make when you either don't feel like chopping vegetables or don't have any fresh ones on hand. It's artichoke hearts, sun dried tomatoes, capers, roasted red peppers, chickpeas, and olives. The oil from the marinated vegetables is enough to be a sauce.
 

Here's a supremely decadent sauce for ravioli - brown butter, white wine, sage, parmesan and walnut.
 

Asparagus, morels and green garlic in a light madiera/half n half sauce.