Winning Recipe for May!

Festive 4th of July BBQ Pasta Dish

Pasta with BBQ Sausage, Shrimp and Chicken, Tri Color Roasted Peppers, Yellow Squash and Zucchini all Tossed with Penne Pasta with Charlie Marinade, Parmesan Cheese, and Chopped Italian Parsley

Time Saving Tip: Prep the salad and veggies in advance to get some of the work out of the way and place in Zip Lock type bags the night before.

The Marinade

Time Saving Tip: OK folks this is quick easy and Tasty! Make this the night before! Get it done!

1 Cup Balsamic vinegar
½ cup olive oil
1/4 cup brown sugar
¼ cup minced onion
4 chopped garlic cloves
3 dashes of Louisiana Hot Sauce
3 Pinches Kosher Salt
3 Pinches Black

Whisk your little heart away and save a little for your pasta tomorrow.

Time Saving Tip: Next Just cut your veggies, you can do this the night before and bag it up but DO NOT marinade over night you lose the flavor of the veggie and it gets mushy!

Day of Party:

Now were going to cut our BBQ items and place with veggies and marinade. Let it sit for about and hour while you prep your BBQ and boil you pasta. Don’t forget to keep some of the marinade aside to put on your pasta.

Make sure your BBQ’s hot and ready to go!

Folks just Boil-strain-mix with olive oil and cover, 1 pound will feed approximately 8-10 guests. I like to boil my pasta in Chicken stock for extra flavor.

Add your meats and veggies to the pasta and drissle the marinade that you previously set aside over the top. Just toss it parmesan cheese and chopped Italian parsley.

Now you can be creative when you do this dish just add the food you and your family like to eat!