Pumpkin, Sausage & Squash Pasta

December 3, 2014 Leave a Comment

 

Pumpkin, Sausage & Squash Pasta

Pumpkin, Sausage & Squash Pasta

I made this Pumpkin, Sausage & Squash Pasta…and it was VERY GOOD.  This recipe came in the Stop & Shop Flyer in October, 2014.  It called for “Stop & Shop Limited Time Originals Pumpkin Pasta Sauce, 25 oz. jar.  If you go to Stop & Shop, check to see if they have any more of this sauce.  I know that that there weren’t many bottles left after Thanksgiving.

Pumpkin, Sausage & Squash Pasta Recipe

 

Pumpkin, Sausage & Squash Pasta

16 oz. box penne pasta

1 jar (25 oz.) Pumpkin Pasta Sauce

1 tsp. canola oil

12 oz. pkg. Nature’s Promise Chicken sausage, sweet apple flavor

1 Tbsp. butter

3 cups butternut squash, peeled and cut into ½ inch chunks

1 small onion, finely diced

3 cloves garlic, diced

1 ½ bags (6 oz.) fresh baby spinach

½ grated Parmesan cheese

 

Cook pasta according to package directions, drain and return to pot.  Add pasta sauce, turn heat to low and allow the sauce to heat through.

While pasta is cooking, slice sausage links in half, the into 1 inch pieces.  Heat oil in a large skillet over medium heat and cook sausage until browned.  Transfer to a bowl and set aside.

In the same skillet, melt butter and add garlic, onion and squash.  Cook for 15-20 minutes or until vegetables are tender and slightly browned.

Add spinach to the pasta and pasta sauce, stir until wilted.

Return sausage to pan with vegetables, stir until well mixed and allow to cook another 2-3 minutes.

Distribute pasta to pan among bowl or plates, top with sausage and vegetable mixture; sprinkle with Parmesan cheese and serve.             8 servings

 

Recipe for Pumpkin, Sausage & Squash Pasta was in Stop & Shop Flyer, November, 2014

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Pumpkin, Sausage & Squash Pasta

November 17, 2014 Leave a Comment
Pumpkin, Sausage & Squash Pasta

Pumpkin, Sausage & Squash Pasta

 

I came across this recipe in my Stop & Shop flyer.  I hope you like it.

Pumpkin, Sausage & Squash Pasta Recipe

 

Pumpkin, Sausage & Squash Pasta

16 oz. box penne pasta (any type will do)

1 jar (25 oz.) Pumpkin Pasta Sauce (Stop & Shop Limited Time Originals)

1 tsp. canola oil

12 oz. pkg. chicken sausage, sweet apple flavor or hot & spicy flavor

1 Tbsp. butter

3 cups butternut squash peeled and cut into ½ inch chunks

1 small onion, finely diced

3 cloves garlic diced

1 ½ bags (6 oz. each) fresh baby spinach

½ cup grated Parmesan cheese

 

Cook pasta according to package directions, drain and return to pot.  Add pasta sauce, turn heat to low and allow the sauce to heat through.

While pasta is cooking, slice sausage into 1 inch pieces.  Heat oil in a large skillet over medium heat and cook sausage until browned.  Transfer to bowl and set aside.

In the same skillet, melt butter and add garlic, onion and squash.  Cook for 10 minutes or vegetables are tender and slightly browned.

Add spinach to the pasta and pasta sauce, stir until wilted.

Return sausage to pan with vegetables, stir until well mixed and allow to cook another 2-3 minutes.

Distribute pasta among bowls or plates, top with sausage-vegetable mixture, sprinkle with Parmesan cheese and serve.

 

(Recipe for Pumpkin, Sausage & Squash Pasta was in Stop & Shop flyer, 2014)

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Warm Asparagus-Spinach Salad

August 22, 2013 Leave a Comment
Warm Asparagus-Spinach Salad

Warm Asparagus-Spinach Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad.

            Kathleen Lucas                                                 Trumbull, Connecticut

 

Warm Asparagus-Spinach Salad Recipe

 

Warm Asparagus-Spinach Salad

1 ½ Lbs. fresh asparagus, trimmed and cut into 1 inch pieces

2 Tbsp. plus ½ cup olive oil, divided

¼ tsp. salt

1 ½ Lbs. uncooked penne pasta

¾ cup chopped green onions

6 Tbsp. white wine vinegar

2 Tbsp. soy sauce

1 package (6 oz.) fresh baby spinach

1 cup coarsely chopped cashews

½ cup shredded Parmesan cheese

Place asparagus in a 13×9 inch baking dish.  Drizzle with 2 Tbsp. oil; sprinkle with salt.  Bake, uncovered, at 400 F. for 8-10 minutes or until crisp-tender, stirring after 5 minutes.  Meanwhile, cook pasta according to package directions; drain.

For dressing, combine onions, vinegar and soy sauce in a blender; cover and process.  While processing, gradually add the remaining oil in a steady steam.

In a large salad bowl, combine pasta, spinach and asparagus.  Drizzle with dressing; toss to coat.  Sprinkle with cashews and Parmesan cheese.             12 servings

 

(Recipe for Warm Asparagus-Spinach Salad was in tasteofhome.com)

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