Lasagnetti with Crumbled Sausage, Asparagus and Zucchini Coins

By Taraespo

Proud Italian Cook recipe

Ingredients

• 3 small yellow squash cut in 1/4 inch slice
• 3 small zucchini cut in 1/4 inch slice
• 1 lb. fresh asparagus cut diagonally
• 12 or more grape tomatoes cut in half
• 1 large shallot finely chopped
• 1 lb. Italian sausage, casings removed
• 1/2 cup each of white wine, chicken broth and pasta water
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 lb. of cooked lasagnetti or any sturdy pasta, reserve 1/2 cup pasta water
• 1 cup of ricotta
• fresh basil and grated romano for garnish

Preparation

Step 1

Roast zucchini coins and asparagus on a baking sheet drizzled in olive oil at 425 until golden brown.
Saute the tomatoes in olive oil in a small skillet.
Brown sausage in a skillet with the chopped shallot and garlic cloves, my sausage is very lean so I add a little olive oil when browning. When sausage is cooked through add in the wine, broth, 1/4 cup olive oil and pasta water, this will be the base for your sauce.
Toss everything into a large bowl coating the cooked pasta with the sauce, tossing with grated cheese, fresh snipped basil and salt and pepper to taste.
Place on a platter and dot with fresh ricotta and a drizzle more of olive oil if needed.