Wednesday, May 4, 2011

Spinach and Asiago Sausage with Penne

Ok, so tonight a break from New York City restaurant reviews and back into the kitchen.

I liked the Member’s Mark mozzarella chicken sausages so much that I thought I better try their other style – Spinach and Asiago cheese.  Asaigo cheese comes from Italian cows.  That brings up the question, “How does the cheese know they are not Wisconsin cows?”  Another day…
Spinach and Italian cheese sausage.  Sounds like a pasta dish to me!

5 Member's Mark Spinach & Asiago Chicken Sausages (sliced into 1 inch rounds)
1oz FF Cream Cheese
1 large stalk of celery
1/2 cup bell pepper, chopped
1 cup onions, chopped
2Tbsp Corn Starch
1.5 cups Vegetable Stock
6.25oz whole wheat Penne Pasta (cooked, rinsed and drained)
4Tbsp Kraft Parmesan Cheese
1 clove minced garlic
1tsp basil

Chop the trinity (celery, onions, pepper)

Cook, rinse and drain pasta

Heat olive oil in a large skillet over medium heat.

Add Trinity (celery, onions, peppers) cook until soft.

Add garlic and sausage pieces, stir often for another couple minutes until browned.

Add Veggie Stock, parmesan cheese and cream cheese stir often to melt cream cheese.

Add dried basil and allow to simmer stirring occasionally.

Bring to a light boil stirring constantly and add corn starch mixed with a little water.

Reduce heat to simmer, and add cooked pasta. Stir to blend well.


Serve with roasted broccoli and sliced tomatoes.

This meal serves five (woo hoo leftovers for lunch) for just around 400 calories (includes the roasted broccoli)


  1. Yum...the sausage looks quite tasty. I do love dishes that zip together so easily.

  2. Ooo - so creamy...those sausages are incredible!!

  3. I'm not usually a big fan of leftovers, but I'd take these. Those sausages look fantastic and the sauce you created for them even better. Serious, just 400 calories???? Bravo!


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