Vegetable Not-sagna Pasta Toss

Name: Vegetable Not-sagna Pasta Toss
Yield: 4 servings
Ingredients: Coarse salt; 1 pound curly short-cut pasta, such as campanelle by Barilla, or cavatappi (hollow corkscrew pasta); 1 10-ounce box frozen chopped spinach; 3 tablespoons EVOO (extra-virgin olive oil); 1 medium zucchini; 12 cremini or baby portobello mushrooms, sliced; 1 medium onion, thinly sliced; 3 garlic cloves, chopped; Black pepper; 1 jarred roasted red pepper, drained, patted dry, quartered lengthwise, then thinly sliced; 1 tablespoon unsalted butter; 2 rounded tablespoons all-purpose flour; 1 cup chicken stock; 1 cup milk; 1/4 teaspoon freshly grated nutmeg (eyeball it); 1 1/2 cups part-skim ricotta cheese; 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls, plus some to pass at the table; 1 cup fresh basil, about 20 leaves

December 9, 2011

Like the title says, this is lasagna but it’s not. Veggie lasagna is often served up layered with a creamy white sauce and seasonal vegetables. This dish incorporates vegetables, ricotta, and a just-creamy-enough sauce tossed with pasta—without all the work and the long baking time.

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