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
  1. Roast zucchini coins and asparagus on a baking sheet drizzled in olive oil at 425 until golden brown.
  2. Saute the tomatoes in olive oil in a small skillet.
  3. 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.
  4. 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.
  5. Place on a platter and dot with fresh ricotta and a drizzle more of olive oil if needed.
Recipe by Proud Italian Cook at http://www.prouditaliancook.com/2013/03/lasagnetti-with-crumbled-sausage-asparagus-and-zucchini-coins.html