Vegetable Not-sagna

From Lauren's Kitchen

8 oz. curly whole wheat pasta
8 oz. frozen spinach
2 medium zucchini
1 medium onion
1 red bell pepper
3 cloves garlic, minced
2 tbsp butter
3 tbsp EVOO, divided
2 rounded tbsp whole wheat flour
1 cup veggie broth
1 cup milk
1/4 tsp. nutmeg
1 1/2 cups part skim ricotta cheese
Parmesan cheese
1 tsp. basil

Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan. Cook 2 to 3 minutes, then chop onions & bell pepper and add to the pan. Season the vegetables well with salt and pepper. When the onions are tender, about 5 minutes, add defrosted/drained spinach, separating into small bits as you handle it and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. 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. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.

Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.

Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated parmesan cheese.

Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Top with basil & salt & pepper.  Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.