-
1
Bring a pot of water to a boil for the pasta.
-
2
Salt the boiling water and cook the pasta to al dente.
-
3
Heads up: you will need a ladle of the hot cooking water just before you drain the pasta.
-
4
Place the frozen spinach on a plate and microwave on high for 6 minutes to defrost it.
-
5
Place the defrosted spinach in a clean kitchen towel and wring the liquid out of it.
-
6
Heat a deep skillet over medium-high heat and add 2 tablespoons of the EVOO, twice around the pan.
-
7
Halve the zucchini lengthwise, then thinly slice it into half moons and add it to the pan with the mushrooms.
-
8
Cook for 2 to 3 minutes, then add the onions and garlic.
-
9
Season the vegetables with salt and pepper.
-
10
When the onions are tender, about 5 minutes, add the defrosted spinach, separating it into small bits, and the roasted red peppers.
-
11
Toss to heat them through.
-
12
Transfer the veggies to a dish and return the skillet to the stovetop.
-
13
Add the remaining tablespoon of EVOO and the butter.
-
14
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.
-
15
Bring the sauce to a bubble and cook for 2 to 3 minutes, until reduced and thickened.
-
16
Season the sauce with salt, pepper, and nutmeg.
-
17
Slide the vegetables back into the sauce.
-
18
Place the part-skim ricotta in a large shallow bowl and combine it with a ladle of boiling, starchy pasta cooking water.
-
19
Add a couple of handfuls of the grated Parm cheese.
-
20
Drain the pasta and toss it with the cheeses.
-
21
Add half the vegetables and sauce to the pasta and toss them to combine.
-
22
Tear or shred the basil and toss it into the pasta.
-
23
Adjust the seasonings.
-
24
Top the bowlfuls of Vegetable Not-sagna with the remaining veggies in the sauce and pass the extra grated cheese at the table.
