Lasagnetti with Crumbled Sausage, Asparagus and Zucchini Coins
Ingredients
3 small yellow squash cut in ¼ inch slice
3 small zucchini cut in ¼ 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
½ cup each of white wine, chicken broth and pasta water
¼ cup olive oil
2 garlic cloves, minced
1 lb. of cooked lasagnetti or any sturdy pasta, reserve ½ cup pasta water
1 cup of ricotta
fresh basil and grated romano for garnish
Instructions
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, ¼ 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.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2013/03/lasagnetti-with-crumbled-sausage-asparagus-and-zucchini-coins.html