Lasagnetti with Crumbled Sausage, Asparagus and Zucchini
Lasagnetti with Crumbled Sausage, Asparagus and Zucchini
Ingredients
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3 small yellow squash cut in ¼ inch slice
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3 small zucchini cut in ¼ inch slice
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1 lb. fresh asparagus cut diagonally
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12 or more grape tomatoes cut in half
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1 large shallot finely chopped
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1 lb. Italian sausage, casings removed
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½ cup each of white wine, chicken broth and pasta water
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¼ cup olive oil
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2 garlic cloves, minced
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1 lb. of cooked lasagnetti or any sturdy pasta, reserve ½ cup pasta water
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1 cup of ricotta
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fresh basil and grated romano for garnish
Instructions
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Roast zucchini coins and asparagus on a baking sheet drizzled in olive oil at 425 until golden brown.
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Saute the tomatoes in olive oil in a small skillet.
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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.
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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.
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Place on a platter and dot with fresh ricotta and a drizzle more of olive oil if needed.