Vegetable Not-sagna Pasta Toss

Name: Vegetable Not-sagna Pasta Toss
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1 pound curly pasta (recommended: campanelle or cavatappi by Barilla); Coarse salt; 1 10-ounce box frozen chopped spinach; 3 tablespoons extra-virgin olive oil, divided; 1 medium zucchini; 12 cremini or baby portobello mushrooms, sliced; 1 medium onion, thinly sliced; 3 cloves garlic, chopped; Salt and pepper; 1 roasted red pepper, drained, pat dry, quartered lengthwise then thinly sliced; 2 tablespoons butter; 2 rounded tablespoons all-purpose flour; 1 cup vegetable or chicken stock; 1 cup milk; 1/4 teaspoon grated fresh nutmeg, eyeball it; 1 1/2 cups part skim ricotta cheese; 1/2 cup grated Parmesan, a couple of handfuls, plus some to pass at the table; 1 cup fresh basil leaves, about 20 leaves

Vegetable Not-sagna Pasta Toss was pinched from <a href="http://www.foodnetwork.com/recipes/rachael-ray/vegetable-not-sagna-pasta-toss-recipe/index.html?soc=sharingfb" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 pound curly pasta (recommended: campanelle or cavatappi by Barilla)

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Coarse salt

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1 10-ounce box frozen chopped spinach

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3 tablespoons extra-virgin olive oil, divided

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1 medium zucchini

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12 cremini or baby portobello mushrooms, sliced

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1 medium onion, thinly sliced

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3 cloves garlic, chopped

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Salt and pepper

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1 roasted red pepper, drained, pat dry, quartered lengthwise then thinly sliced

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2 tablespoons butter

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2 rounded tablespoons all-purpose flour

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1 cup vegetable or chicken stock

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1 cup milk

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1/4 teaspoon grated fresh nutmeg, eyeball it

•

1 1/2 cups part skim ricotta cheese

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1/2 cup grated Parmesan, a couple of handfuls, plus some to pass at the table

•

1 cup fresh basil leaves, about 20 leaves

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