In a large skillet over med-high heat, brown the sausage until no longer pink breaking apart into small bite sized pieces with a fork. Using a slotted spoon, transfer the sausage to a bowl and set aside.

Drain all but 1 tablespoon of fat from the skillet and add the onion. Cook over med-high heat until translucent. Add the garlic and cook for one minute or until fragrant. Stir in the artichokes, asparagus and sun-dried tomatoes continuing to cook of another minute. Stir in the pasta, water, milk, salt and pepper. Bring the mixture to a boil and cook until the pasta is al dente (approximately 8 minutes), stirring occasionally. When the pasta is cooked and the sauce is creamy, stir in the lemon zest and basil. Serve immediately.