Pasta with Red Chard & Sausage for #Dinner

Did you miss me? Do you want to know where I was? Oh, I get it you did not miss me - did not even realize that we were on a min-break {BTW - do you remember that term from "Bridget Jones Diary" ;)}; come back tomorrow and I will tell you all about our fantastic little get-away ;)  But tonight, I share with you our Tuesday night dinner; it was easy, breezy {you know, lemon squeezy...:)} and quick - just something that fit the schedule for this first workday of the week...

Pasta with Red Chard and Sausage

• 1 box Barilla Rotini
•    Splash of Olive Oil
• 1 onion diced
• 3/4 lb bulk sausage {I really like sage - use your preferred bulk sausage}
• 1/3 C white wine
•    1 Tb Tofutti Sour Cream {or other vegan sour cream}
• 1/2 bunch red chard all parts diced into bite size pieces
• 1/2 lemon - juiced and zested {make sure it is organic}
• 1/4 C grated Parmesiano Reginao - optional
• salt, pepper, and optional red pepper flakes

1. Cook pasta according to directions and set aside. - While pasta is cooking,
2. Heat olive oil in a pan and when hot
3. Add onions and sauté until soft, then
4. Add sausage and cook until it is done. Next
5. Add white wine, and Tofutti Sour Cream.  Let it reduce - by cooking for a couple of minutes or so.
6. Add chard, lemon juice, and lemon zest.  Saute until chard is done.
7. Add - if using - Parmesiano Regiano; adjust salt and pepper.

The girls gave it a thumbs up!