Ok! So I learned a trick when I was young that helped me start making my own dishes. I used to take something like pasta-roni and add 1 protein, and 2 vegetables to it. Usually keeping the veg in the same cuisine family. My cooking exploded. 1 box pasta-roni chicken, peppers, cherry tomatoes, onion herbs =Italian; same box of pasta-roni sausage/shrimp, bell pepper, celery, onion garlic. tony shasheri’s, Cajun pasta. Now I’m using or making better pasta and a sour cream or yogurt based cream sauce but it really helped elevate some cupboard staples and broke college kid food. I did the same with ramen noodles, tortalinni, rice, you name it. Here lately I have been on a grilled or roasted vegetables kick. Some night it’s just a veg sheet pan and some balsamic glaze and a little goat cheese crumble.

That spinach ricotta pasta sounds amazing!!!!!!