Vegetable Not-Sagna Pasta Toss Recipe Courtesy Rachael Ray

"It's quick and taste awesome!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
17
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.
  • Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions.
  • Place defrosted spinach in a clean kitchen towel and wring out the liquid.
  • Heat a deep skillet over medium-high heat.
  • 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.
  • Transfer veggies to a dish and return skillet to stove top.
  • 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.
  • 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.
  • Drain pasta and toss with cheeses.
  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am a college student trying to learn how to cook. By trade I'm a musician, and I truly love singing and playing percussion. I look at cooking as another artform, and I love creative things, so I want to try something new. If anyone wants to suggest any recipes, I would appreciate it.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes