creamy Spinach Ricotta and Vegetable Pasta

Ingredients

1/2 pkg asparagus, end trimmed off, cut into three pieces each

1 small onion chopped

1 small bell pepper chopped

1 zucchini chopped

1 tbsp butter

1/2 tsp. Season salt or salt

1/2 box shell pasta

1 tbsp. Bullion (or 1 cube)

1 + 1 Tbsp. Olive oil

2 tbsp. Minced garlic

3 chicken sausages sliced up into circles

8 cups baby spinach cleaned

3/4-1 cup ricotta (part skim)

3-4 ouces cream cheese

1 cup shredded cheddar

1/2 tsp. Red pepper flakes

Salt to taste

In large suate pan melt butter.  Add asparagus, onion, bell pepper and zucchini.  Saute til done, set aside in bowl.  Do not clean pan.

Meanwhile, cook pasta to directions, do not drain.  However, add the 1 tbsp boullion and 1 tbsp olive oil to water.

When the pasta is about 7 min from done, add 1 tbsp. Olive oil to saute pan and cook garlic and sausages over medium high about 2 min.  Add spinach and cook until wilted, about 1 min.

Add remaining ingredients and stir to melt together, add salt only to taste.  Spoon in pasta with a slotted spoon so some water is in your sauce.  Mix to combine.  Serve hot.