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1
Bring a large pot of water to a boil.
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2
Add salt and then pasta and cook until al dente, about 9 minutes, drain reserving a cup of the pasta cooking water.
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3
While the pasta cooks, halve the zucchini lengthwise, then thinly slice into half moons.
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4
Peel the carrot then holding the carrot at the root end, use the peeler to thinly slice lenghtwise.
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5
Place the carrot strips on the cuttiin gobard and chop into small pieces (like confetti).
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6
Heat the olive oil in a large, deep skillet over medium-high heat.
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7
Add the zuchhini, carrot confetti, and mushrooms to the skillet.
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8
Cook the vegetables for 3 minutes, tossing once, then add the onion and garlic to the pan.
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9
Season the vegetables with salt and pepper and toss with tongs.
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10
When the onions are tender, about 5 minutes more, add the peas and roasted red pepper and toss to heat through.
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11
Transfer the veggies to a large dish.
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12
Return the skillet to the stove over medium-low heat and ad the butter.
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13
When the butter melts, add the flour and whisk for a minute or so, then whisk in the broth and milk.
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14
Bring to a bubble and thicken the sauce by letting it reduce for 3 to 5 minutes.
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15
Season with salt, pepper and nutmeg.
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16
Slide the vegetables into the sauce.
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17
Return the reserved pasta water to the pasta pot and bring it to a boil.
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18
Turn off the heat and add the ricotta, then add the grated cheese.
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19
Add the pasta to the cheeses.
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20
Top the pasta with the veggies and sauce then toss to combine.
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21
Tear or shred the basil and toss into the pasta.
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22
Adjust the seasonings.
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23
Pass around extra grated cheese at the table.
