Careme

Ingredients

• Simple Truth® Natural Bratwurst Chicken Sausage Links 12 OZ

  1 package (12 oz), sliced into 1/2-inch coins $5.00
• Green Asparagus

  1 lb, trimmed and cut into 2-inch pieces $3.49
• Kroger® Fresh Grape Tomatoes

  1 package (10 oz) $2.49
• Garlic

  2 cloves, thinly sliced $0.69
• Fresh Large Organic Lemon - Each

  1 lemon, zested and juiced $1.29
• Simple Truth Organic™ Basil

  2 tablespoons torn leaves, plus more if desired $4.99
• Jumbo Yellow Onions

  1/2 lb, thinly sliced $0.99
• spaghetti

  6 oz
• olive oil

  2 tablespoons
• grated Parmesan

  1/4 cup
• red pepper flakes

  1/4 teaspoon, optional
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat the oven to 450°F. Bring a large pot of well-salted water to a boil. Trim 1 pound asparagus and cut it into 2-inch pieces. Thinly slice 1/2 pound jumbo yellow onion. Slice 1 package (12 ounces) chicken bratwurst sausage into 1/2-inch coins. Thinly slice 2 garlic cloves. Zest and juice 1 lemon. Halve any larger tomatoes from the 10-ounce package if needed.
2. On a sheet pan, toss 1 pound asparagus and 1 package (10 ounces) grape tomatoes with 1 tablespoon olive oil, a good pinch of kosher salt, and black pepper. Spread them out so the vegetables roast instead of steam. Roast until the asparagus is tender-crisp and the tomatoes are blistered and lightly collapsed, 12 to 15 minutes.
3. While the vegetables roast, cook 6 ounces spaghetti in the boiling water until just shy of al dente. Reserve 1 cup pasta water, then drain the pasta.
4. Set a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then add the sliced 12-ounce chicken sausage and the sliced 1/2 pound onion. Cook, stirring occasionally, until the sausage is browned on the edges and the onion is soft and lightly golden, about 6 to 8 minutes.
5. Add the 2 sliced garlic cloves and 1/4 teaspoon red pepper flakes if using. Stir for about 30 seconds until fragrant. Add the roasted asparagus and tomatoes to the skillet. Pour in 2 tablespoons lemon juice and about 1/3 cup reserved pasta water. Simmer for 1 minute, gently crushing a few tomatoes so they form a light sauce.
6. Add the drained 6 ounces spaghetti, all of the lemon zest, 1/4 cup grated Parmesan, and 2 tablespoons torn basil leaves. Toss well, adding more reserved pasta water a splash at a time until the pasta looks glossy and lightly sauced. Season with kosher salt and black pepper to taste.
7. Twirl the spaghetti into shallow bowls for plating. Spoon the sausage, asparagus, and tomatoes over and around the pasta so the colors show. Finish with extra basil, more Parmesan if desired, and a final crack of black pepper.