Easy, fast, healthy Ravioli and tomatoes = excellent leftovers

I wanted to add this recipe for a few reason; it's quick, easy, healthy and makes phenomenal leftovers hot or cold!

Butternut squash raviolis: cook by directions

one container cherry tomatoes, if you're feeling colorful and adventurous, try the mixed colored tomatoes!

Cut these in half

1 bunch basil; Julienne cut-- that means cut in long thin strips

2 TSP garlic (crushed/paste) OR 2 cloves finely chopped

Put pan on medium heat, 1TBS olive oil

toss in tomatoes and reduce heat.

Once tomatoes are almost as cooked as you want, toss in garlic for an additional 1min on medium heat

add pasta and basil, mix and serve!