Lasagnetti with Crumbled Sausage, Asparagus and Zucchini

Lasagnetti with Crumbled Sausage, Asparagus and Zucchini


  • 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


  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.

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