Meal 1: Pasta Arrabbiata w. Ricotta and Spinach, Romaine Salad
Warm the pasta briefly in the microwave just to get the chill out.
Heat the arrabbiata sauce in a large sauté pan. When simmering add the pasta. Fold together and allow to heat through. Fold in the ricotta and spinach mixture. Serve.
Dress the salad.
Meal 2: Pumpkin Minestra w. Cannellini Beans and Escarole, Semolina Batard
Heat a little oil in a sauce pan or large sauté pan. When hot add the escarole. Season with salt and pepper. Stir and allow to wilt. Reserve.
Add the minestra to the pot. Bring to a simmer stirring gently only occasionally - the pumpkin and beans are tender. Stir in the escarole leaves and serve.
Warm the bread and serve.