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    You are in: Home / Recipes / Vegetable Not-Sagna Pasta Toss Recipe Courtesy Rachael Ray
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    Vegetable Not-Sagna Pasta Toss Recipe Courtesy Rachael Ray

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    jaefox1's Note:

    It's quick and taste awesome!

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    Units: US | Metric


    1. 1
      Heat a pot of water to a boil for pasta.
    2. 2
      Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
    3. 3
      Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions.
    4. 4
      Place defrosted spinach in a clean kitchen towel and wring out the liquid.
    5. 5
      Heat a deep skillet over medium-high heat.
    6. 6
      Add 2 tablespoons extra-virgin olive oil.
    7. 7
      Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms.
    8. 8
      Cook 2 to 3 minutes then add onions and garlic to the pan.
    9. 9
      Season the vegetables with salt and pepper.
    10. 10
      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.
    11. 11
      Transfer veggies to a dish and return skillet to stove top.
    12. 12
      Add remaining 1 tablespoon of extra-virgin olive oil and the butter.
    13. 13
      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.
    14. 14
      Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes.
    15. 15
      Season the sauce with salt, pepper and nutmeg.
    16. 16
      Slide vegetables back into sauce.
    17. 17
      Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water.
    18. 18
      Stir to combine then add in a couple of handfuls of grated cheese.
    19. 19
      Drain pasta and toss with cheeses.
    20. 20
      Add half the vegetables and sauce to pasta and toss to combine.
    21. 21
      Tear or shred basil and toss into pasta. Adjust seasonings.
    22. 22
      Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.

    Ratings & Reviews:


    Nutritional Facts for Vegetable Not-Sagna Pasta Toss Recipe Courtesy Rachael Ray

    Serving Size: 1 (411 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 431.8
    Calories from Fat 268
    Total Fat 29.8 g
    Saturated Fat 13.4 g
    Cholesterol 63.4 mg
    Sodium 439.1 mg
    Total Carbohydrate 21.4 g
    Dietary Fiber 3.9 g
    Sugars 3.8 g
    Protein 22.8 g

    The following items or measurements are not included:

    roasted red peppers

    vegetable stock

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