The Guardian

Wednesday, May 29, 2013

Penne Christina





 
Penne Christina
 
 
Tonight I had only a small window to cook dinner because of work and having to pick up kids who wanted to stay after school to have a Chess match...(again, where do my kids come from??)..lol.. Anyway, I had a smorgasbord of leftovers in my fridge. Wait until you see what I used to come up with this very awesome dish!! You may be surprised!!! Enjoy!!!
 
Ingredients:
1 box Penne (1 pound)
5 small pieces of BBQ Italian Mild Sausage--(No BBQ Sauce) equals about 1/2 pound
1 cup Low fat Sour Cream
1 large Zucchini diced
1/2 small Squash diced
1 large sweet Onion
4-5 Asparagus boiled, salted and diced.
1 Cup Marinara Sauce
Salt and Pepper to taste
Lowry's garlic salt to flavor
Handful diced fresh parsley
4 tables spoons of Olive Oil or enough to lightly coat a non-stick 10" frying pan.
1/2 cup of cooked and salted Edamame Beans (Boiled Soy Beans)
Handful of Parmigiana Cheese to garnish or serve with
6 Asparagus boiled and seasoned- chopped into 3 pieces
 
Directions:
 
Set a pot of salted water to boil for the pasta. In the meantime, add 1/2 of the oil to a non-stick frying pan and saute the sliced onions with salt and pepper and Lowry's garlic salt. Once onions are transparently cooked and not burned, place on the side in a regular dish. Then saute Zucchini and Squash with salt and pepper to taste. Use the same pan and add a bit more oil if necessary. Once Transparent add Zucchini and Squash to the dish with the onions. Slice up the BBQ'd Sausage and heat up in the same pan. After a couple of minutes add the beans. Once they are all heated up (about 5 Minutes on Medium heat) add the rest of the cooked ingredients back into pan. Add the Marinara sauce to this mixture. In the meantime boil pasta. After the ingredients have simmered for about 10 minutes, add the sour cream and cooked asparagus. Stir constantly until all ingredients are blended properly. Drain pasta but reserve about  1.5 cups of the salted water. Add pasta and reserved water to a serving dish and top with the Christina sauce. Mix everything together and add the Chopped fresh parsley to garnish. I would serve with grated Parmigiana cheese and a nice glass of Pinot Grigio... Enjoy!!!!