Vegetable Not-sagna Pasta Toss

Name: Vegetable Not-sagna Pasta Toss
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 12 cremini or baby portobello mushrooms, sliced; 2 Tbsps butter; 237 milliliters vegetable or chicken stock; 4 servings Coarse salt; 2 Tbsps all-purpose flour; 237 milliliters fresh basil leaves, about 20 leaves; 0 teaspoons grated fresh nutmeg, eyeball it; 283 grams box frozen chopped spinach; 3 cloves garlic, chopped; 237 milliliters milk; 3 Tbsps extra-virgin olive oil, divided; 1 medium onion, thinly sliced; 118 milliliters grated Parmesan, a couple of handfuls, plus some to pass at the table; 355 milliliters part skim ricotta cheese; 454 grams curly pasta (recommended: campanelle or cavatappi by Barilla); 1 roasted red pepper, drained, pat dry, quartered lengthwise then thinly sliced; 4 servings Salt and pepper; 1 medium zucchini

Vegetable Not-sagna Pasta Toss might be just the main course you are searching for. This recipe makes 4 servings with 873 calories, 39g of protein, and 32g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, garlic, nutmeg, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

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

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Ladle

Pot

Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions.

Ingredients you will need

Frozen Spinach

Equipment you will use

Microwave

Place defrosted spinach in a clean kitchen towel and wring out the liquid.

Ingredients you will need

Spinach

Equipment you will use

Kitchen Towels

Heat a deep skillet over medium-high heat.

Equipment you will use

Frying Pan

Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. 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.

Ingredients you will need

Extra Virgin Olive Oil

Roasted Red Peppers

Salt And Pepper

Vegetable

Mushrooms

Zucchini

Spinach

Garlic

Onion

Equipment you will use

Frying Pan

Transfer veggies to a dish and return skillet to stove top.

Equipment you will use

Stove

Frying Pan

Add remaining 1 tablespoon of extra-virgin olive oil and the butter. 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. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.

Ingredients you will need

Extra Virgin Olive Oil

Vegetable

Butter

Nutmeg

Pepper

All Purpose Flour

Sauce

Stock

Milk

Salt

Equipment you will use

Whisk

Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese.

Ingredients you will need

Low Fat Ricotta Cheese

Cheese

Pasta

Water

Equipment you will use

Ladle

Bowl

Drain pasta and toss with cheeses.

Ingredients you will need

Pasta

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

Ingredients you will need

Seasoning