I'm quite a happy camper these days as I've started working from home a few days a week. It's been a luxury to be able to go to the kitchen and whip up breakfast & lunch instead of deciding on where to eat while I'm at the office. Given this, I've had fun making meals. For lunch today, I made Chicken Marsala over brown rice. 
Yesterday's lunch was a simple caprese tortellini w/asparagus:
1 1/2 cups dried cheese filled tortellini, cooked
1/2 cup fresh mozzarella cheese, cubed
handful fresh basil leaves, chiffonade
handful grape tomatoes, chopped
handful of asparagus, blanched & chopped
2 tablespoons extra virgin olive oil (unfiltered italian)
Drizzle the olive oil over the hot, cooked tortellini.
Add remaining ingredients and toss.
Serve hot.
1 1/2 cups dried cheese filled tortellini, cooked1/2 cup fresh mozzarella cheese, cubed
handful fresh basil leaves, chiffonade
handful grape tomatoes, chopped
handful of asparagus, blanched & chopped
2 tablespoons extra virgin olive oil (unfiltered italian)
Drizzle the olive oil over the hot, cooked tortellini.
Add remaining ingredients and toss.
Serve hot.
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