Vegetable Not-Sagna Pasta Toss
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
67
Spice
46
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil (divided)1 medium
Zucchini12
Creminis1 medium
Onion (thinly sliced)3 cloves
Garlic (chopped)1
Salt2 tbsps
Butter1 cup
Vegetable1 cup
Milk1.5 cups
Part Skim Ricotta CheeseDirections:
1
Heat a pot of water to a boil for pasta
2
Salt boiling water and cook pasta to al dente
3
Heads up: reserve a ladle of the hot cooking water just before you drain pasta
4
Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions
5
Place defrosted spinach in a clean kitchen towel and wring out the liquid
6
Heat a deep skillet over medium-high heat
7
Add 2 tablespoons extra-virgin olive oil
8
Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms
9
Cook 2 to 3 minutes then add onions and garlic to the pan
10
Season the vegetables with salt and pepper
11
When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through
12
Transfer veggies to a dish and return skillet to stove top
13
Add remaining 1 tablespoon of extra-virgin olive oil and the butter
14
When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk
15
Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes
16
Season the sauce with salt, pepper and nutmeg
17
Slide vegetables back into sauce
18
Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water
19
Stir to combine then add in a couple of handfuls of grated cheese
20
Drain pasta and toss with cheeses
21
Add half the vegetables and sauce to pasta and toss to combine
22
Tear or shred basil and toss into pasta
23
Adjust seasonings
24
Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table