INGREDIENTS:- 1 (16 oz.) box of organic, whole wheat penne pasta
- 1/4-1/2 cup water
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 (12 oz.) package of organic, nitrate-free, GMO-free Italian Style chicken/turkey sausage (optional), chopped
- 12 oz. plain Greek yogurt
- 4 oz. raw goat cheddar, shredded
- Drizzle of extra-virgin olive oil
- Sea salt and fresh cracked pepper
- Several leaves of kale torn into tiny pieces
DIRECTIONS:
1. Fill a large pot with water for the pasta. Place on the stove, on high, adding a few dashes of sea salt. Cook pasta "al dente" according to time listed on the package. Drain. Do not rinse. (While waiting for water to heat up and pasta to boil, complete steps 2-5.)
2. In medium skillet, on medium-high heat, add 1/4 cup of water, garlic, onion, squash, zucchini, and a pinch of sea salt and pepper. Cook for about 15-minutes, checking on the water level halfway through - add another 1/4 cup of water if pan is getting too dry. Vegetables will become very soft.
3. Place cooked veggies into a blender or food processor and purée until it resembles a creamy texture (about 1-2 minutes).
4. Return pan to stove. Add a drizzle of olive oil and place chopped sausage in to sauté for 3-5 minutes.
5. In a large bowl, mix together the yogurt, shredded cheese, and kale. Pour puréed veggies into yogurt mixture and mix well. Pour in your sautéed sausage and mix well.
6. Serve over penne pasta.
