Pumpkin-Zucchini-Ricotta-Sausage-Pasta Sauce

Country Magazine's recipe for Pumpkin-Ricotta Stuffed Shells is what 
inspired me to cook up this dish! Some flavors and ingredients I 
wasn't so fond of (like sage and tomato sauce).. So here is my 
rendition: 

First start with a 1/2 onion and sauté it in a saucepan. 

Add 1/2 pound pork sausage (I used Country Pork Sausage from Sprouts 
Farmer's Market butcher). 

In separate saucepan, boil water to 
cook noodles! 

In yet another pan, add 3/4 can (15 oz can) of pumpkin with 1 1/2 cups 
fresh ricotta. Add a a bit of olive oil and mix well. 

(The ricotta was one of my purchases at yesterday's last 
farmer's market of the season.) 

Take some fresh basil leaves, chop 
and add to mixture. 

I had some zucchini left over (yet again a farmer's market purchase - 
and used to make my apple-zucchini butter today!) and it was already 
grated, so I added to the mixture. About 1/2 zucchini?! 

Once the onion/sausage is cooked - add to the pumpkin/ricotta/zucchini 
saucepan. Be generous with your salt (!) and moderate on your pepper
seasonings. 

Strain the noodles and drizzle a little olive oil on top. 

Plate the noodles and then spoon a generous portion of the 
pumpkin/ricotta/zucchini sauce on top! 

Add a dollop of remaining 
ricotta cheese and a spring of fresh basil for the top garnish. 

ENJOY. (This is sooo delicious!!)