Inside Out Sauerkraut Pierogi Pasta (Take 2)

I have made a variation of this before using egg noodles, but I decided to remake it using egg fettuccine Carba-nada noodles. I love Carba-nada noodles because they taste just like regular fettuccine pasta although I’m able to have a 1 ½ cup serving for only 3 points plus values.
On this particular night I was craving sauerkraut, so I whipped up a batch (well, two one for dinner and one for lunch the next day). My mother always cooked our sauerkraut with onion and butter, so that’s how I make mine … although I do skip on the butter and use spray butter just to get a buttery flavor in the mix without all the added fat. After all, I’m looking for a sauerkraut and onion flavor, not a greasy buttery flavor.
I found the sheer volume of food on my plate was wowing. Especially since it was only 3 points plus values worth!
Serves 1. 3 Points Plus Values.
          1 ½ cups Carba-Nada, Egg Fettuccine
          1 can sauerkraut, drained and squeezed
          1 small onion, sliced
          Salt, to taste
          Pepper, to taste
          Spray butter
          2 tbsp water
Bring a small pan of salted water up to boil.
In a non-stick skillet begin to sauté onion. Cook until onion begins to brown and cook.  Add in 2 tbsp of water and stir, fold in drained sauerkraut and break apart with spoon.  Season with black pepper and salt.
Pressing sauerkraut into the pan to warm through, spritz with spray butter to give the dish a buttery flavor. Continue to fold and cook for roughly 2 minutes before removing from the heat.
When pasta is cooked, drain and return to the pan. Add in ½ the sauerkraut mixture and stir to combine.
Plate up and enjoy!

Deconstructed Pierogi Pasta

A number of weeks back I was really in the mood for pierogi’s.  My mother and aunt make homemade pierogi’s from scratch usually every Christmas – but this year they didn’t make them.  I could have just thrown a box of frozen in some boiling water and called it a day but I was feeling adventurous and while grocery shopping I spotted egg noodles and decided to try out a new recipe.
I boiled some water seasoned with a little bit of salt and when boiling I added in the egg noodles to cook through to al dente.  In a separate pan I added 2 tablespoons of margarine and added in 2 sliced up medium onions.  I let those start to cook and brown together before adding in a splash of water (to keep it from sticking) and added in my squeezed canned sauerkraut.  Since I LOVE sauerkraut I used two cans (which you want to make sure you ring pretty ‘dry’) the two cans was just enough for the whole bag of egg noodles.  I seasoned the sauerkraut and onion mixture with a pinch of black pepper and a pinch of salt.
I boiled the turkey kielbasa in water just to heat it through (you can even throw it in the same pot as the boiling pasta if you’d like since it’s already cooked).  When the noodles were done I drained and added into the pan of sauerkraut and mixed until combined.
I had 1/6th of the pan of pasta and it was 7 points plus values and I paired it with 2 ounces of Jennie-O turkey kielbasa – along side a helping of spicy brown mustard.  Delicious meal!
QUESTION:
Have you ever had deconstructed pierogi pasta before?