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