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1
Heat a pot of water to a boil for pasta.
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2
Salt boiling water and cook pasta to al dente.
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3
Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
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4
Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions.
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5
Place defrosted spinach in a clean kitchen towel and wring out the liquid.
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6
Heat a deep skillet over medium-high heat.
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7
Add 2 tablespoons extra-virgin olive oil.
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8
Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms.
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9
Cook 2 to 3 minutes then add onions and garlic to the pan.
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10
Season the vegetables with salt and pepper.
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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.
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12
Transfer veggies to a dish and return skillet to stove top.
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13
Add remaining 1 tablespoon of extra-virgin olive oil and the butter.
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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.
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15
Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes.
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16
Season the sauce with salt, pepper and nutmeg.
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17
Slide vegetables back into sauce.
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18
Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water.
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19
Stir to combine then add in a couple of handfuls of grated cheese.
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20
Drain pasta and toss with cheeses.
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21
Add half the vegetables and sauce to pasta and toss to combine.
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22
Tear or shred basil and toss into pasta.
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23
Adjust seasonings.
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24
Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.
