Spicy Italian Chicken Sausage Spaghetti with Fresh Produce and Asparagus!

Ingredients:

• 12 ounces spicy Italian chicken sausage
• 1 cup Marsala wine
• 1/2 eggplant, diced
• 1/2 yellow squash, chopped
• 1/2 zuccinni, chopped
• 1/2 red pepper, chopped
• 1/2 green pepper chopped
• 8 ounces mushrooms, chopped
• 3 garlic cloves, chopped
• 1 jar (16 ounces) spaghetti sauce (I used a sweet garlic and basil flavored mix)
• 3 tbsp adobe sauce
• 12 ounces penne noodles
• Salt and pepper
• 1/2 tsp red pepper spice
• 1 tbsp coconut oil (or EVOO)
• 1 bunch of asparagus
• Juice of 1 lemon
• Italian seasoning
• 2 tbsp Tuscan EVOO

What to do:

1. Preheat oven to 350 for asparagus.
2. Place asparagus on baking pan. Top with Tuscan EVOO, salt and pepper, juice of 1 lemon, and Italian seasoning. Bake for 15-20 minutes. Set aside.
3. In a medium skillet, heat up the coconut oil. Saute the mushrooms, green pepper, red pepper, zuccinni, yellow squash, eggplant, and garlic. saute for 5 minutes. Then slowly add 1 cup Marsala wine. Continue to saute for another 5-7 minutes.
4. Add the adobe sauce, salt and pepper, red pepper spice, and Italian chicken sausage. Cook until sausage is done and stir well together. 
5. Add the spaghetti sauce, mix well, cover, and simmer for 10-12 minutes. 
6. Meanwhile, cook the penne pasta as instructed on package. Set aside.
7. Serve sauce on top of penne or spaghetti pasta (your choice). 

Butternut Squash Spaghetti!

Ingredients:

• 1 red pepper, diced
• 1 green pepper, diced
• 1 yellow pepper, diced
• 4 carrots, diced
• 2 garlic cloves, diced
• 1 cup marsala wine
• 10 ounces mushrooms, chopped
• 2 tbsp tuscan EVOO
• Salt and pepper
• Butternut Squash jar (Dave's)
• Spaghetti noodles

What to do:

1. Saute all the veggies in a medium pan on medium high in the EVOO and add some marsala wine. Saute for 10 minutes, stirring frequently. Add  the butternut squash sauce and saute for 15 minutes with the cover on. Stir frequently.
2. Meanwhile, bring some water to a boil and cook the noodles until al dente.

Spaghetti w/Fresh Pesto, Tomatoes, and Butter Lettuce!

Ingredients:

• 2 heads of butter lettuce
• 1/2 cup of fresh parsley
• 1/2 cup of fresh basil
• 2 tbsp EVOO (extra virgin olive oil)
• 1 cup Parmesan reggiano cheese
• Salt and pepper to taste
• 2 tbsp of lemon zest
• Juice of one lemon
• 3 garlic cloves diced
• 1 onion chopped
• 16 ounces of cherry tomatoes
• 1 pound thin spaghetti noodles

What to do:

1. Cook your noodles in salted water until they are al-dente. Reserve 1 ladle of starchy water and set aside.
2.  Meanwhile, chop one head of butter lettuce and set aside in a large mixing bowl. Take the other head of lettuce, basil, parsley, lemon zest, Parmesan cheese, salt and pepper to taste and place in food processor and pulse until well blended. Add 2 tbsp of EVOO to make a pesto. Set aside. Add the ladle of starchy water to the pesto and stir together.
3. Heat some EVOO in a medium frying pan and start sauteing your onion, garlic, and some salt and pepper. Saute for about 7 minutes. Then add the cherry tomatoes and place a top on the pan. Cook for about 8-10 minutes to allow tomatoes to burst. Take a masher or you mixing spoon and smash the remaining tomatoes. Add the juice of one lemon
4. Mix together and toss the noodles, pesto sauce, and butter lettuce together for a couple of minutes. Serve on a plate with some Parmesan cheese to top it off. Enjoy!