Vegetable Not-sagna Pasta Toss

Preparation

1. Step 1

   Bring a pot of water to a boil for the pasta. Salt the boiling water and cook the pasta to al dente. Heads up: you will need a ladle of the hot cooking water just before you drain the pasta.

   Step 2

   Place the frozen spinach on a plate and microwave on high for 6 minutes to defrost it. Place the defrosted spinach in a clean kitchen towel and wring the liquid out of it.

   Step 3

   Heat a deep skillet over medium-high heat and add 2 tablespoons of the EVOO, twice around the pan. Halve the zucchini lengthwise, then thinly slice it into half moons and add it to the pan with the mushrooms. Cook for 2 to 3 minutes, then add the onions and garlic. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add the defrosted spinach, separating it into small bits, and the roasted red peppers. Toss to heat them through. Transfer the veggies to a dish and return the skillet to the stovetop. Add the remaining tablespoon of EVOO and the butter. When the butter melts into the EVOO, add the flour to the fat and cook for a minute or so, then whisk in the stock and the milk. Bring the sauce to a bubble and cook for 2 to 3 minutes, until reduced and thickened. Season the sauce with salt, pepper, and nutmeg. Slide the vegetables back into the sauce.

   Step 4

   Place the part-skim ricotta in a large shallow bowl and combine it with a ladle of boiling, starchy pasta cooking water. Add a couple of handfuls of the grated Parm cheese.

   Step 5

   Drain the pasta and toss it with the cheeses. Add half the vegetables and sauce to the pasta and toss them to combine. Tear or shred the basil and toss it into the pasta. Adjust the seasonings. Top the bowlfuls of Vegetable Not-sagna with the remaining veggies in the sauce and pass the extra grated cheese at the table.