Dinner in a Flash

One of the many benefits from being part of MOPS (Mothers Of PreSchoolers) is getting tips and survival strategies from other busy mamas. That was the source of this convenient-but-mostly-from-scratch recipe. Thanks, KH!

Set a big pot of water to boil for pasta. (12 oz is good for 4 servings. Cook more pasta for up to 6 servings.)

Cut 12 oz smoked chicken sausages into slices or wedges. Cut 1-2 zucchini and 1-2 yellow squashes into similarly sized pieces. Peel 4-5 garlic cloves. Slice 3 Tbsp butter and keep it handy. Open a 28 oz can of crushed tomatoes (with basil).

Heat 1 Tbsp butter in big sauté pan. When it’s foamy, add sausages; stir and cook until browned around the edges. Quickly scoop the sausage out of the pan with a slotted spoon into a bowl, cover and set aside. Add 1 Tbsp butter to the pan. When it’s melted, add squashes. Cook and stir, exuded moisture will deglaze the pan. Crush the garlic into the pan and stir. When squash is softened, stir in tomatoes. Add a generous pinch dried oregano. Bring to a simmer and reduce heat; cook, partially covered, until squash is tender. Stir in sausage and 1 Tbsp butter. Season with 1 tsp salt and 1/2 tsp fresh ground pepper or to taste. Add a squeeze of lemon juice, a splash balsamic vinegar, or 1 tsp Worcestershire sauce for extra brightness.

When pasta is done, drain and stir into sauté pan. Stir until well-combined.

Serve with grated Parmesan cheese.

Easy, fast and yummy! Kids liked it.