Chicken Sausage Pasta with Pesto and Spinach

This simple meal made my man happy. Divas love a happy man. Happy men buy diamonds, emeralds, and Marmot ski jackets for their beloved.

Chicken Sausage Pasta with Pesto and Spinach

2/3 box whole wheat penne

1 package of chicken sausage (4)

1 handful of grape tomatoes, halved

fresh spinach

2 spoonfuls store-bought pesto

1 handful Parmesan cheese

Cook penne and drain.
Meanwhile, saute sausage and tomatoes.
Set aside.
Add spinach to saute pan and heat with a bit of olive oil.
Combine spinach, cooked penne, sausage, and tomatoes.
Mix in pesto.
Mix in Parmesan.

Make it a meal: Serve with bread.

Wine: Chardonnay or Pinot Noir

Oven-Baked Apples

Many recipes I see for baked apples call for the apples to be peeled. I prefer the skins on, in this case, because I like the crunchy texture next to the soft, baked fruit. Sometimes a diva likes skins off, but not here.

I cannot resist this dessert in the fall with the variety of apple types. If there is anything a diva knows about, that's variety. If there is anything a diva fails at, that is resisting dessert. Add resisting variety. Indeed, a diva craves variety.

Oven-Baked Apples

5-6 medium to small apples, diced
¼ cup brown sugar blended
½ tsp. cinnamon
2 squirts lemon juice
½ stick melted butter
½ cup golden raisins, (soaked in rum for 30 minutes optional)
¼ cup pecans, crushed

Toss the apples in a bowl with sugar, cinnamon, lemon juice, and melted butter.
Add raisins and pecans.
Let sit 3-4 minutes while the oven heats and absorb flavor.
Pour apples into baking dish and bake at 425 degrees for about 30 minutes.
Apples are done when apples are tender but hold their shape.
Serve as is or with heavy cream, sour cream, whipped cream, Greek yogurt or ice cream.

Make it a meal: Serve after a lovely harvest meal of Butternut Squash Pasta (see recipe)

Wine: Chardonnay or Pinot Blanc