Ingredients

The following ingredients have 8 Servings
  • 2 tablespoon olive oil
  • 1 medium onion (about 1/2 cup)
  • 2 cloves garlic (minced)
  • 1 teaspoon red pepper flakes (crushed )
  • 2 tablespoon all-purpose flour
  • 2 cups milk
  • 1/2 cup ricotta cheese
  • 2 tablespoon butter
  • 1/4 teaspoon nutmeg (freshly grated )
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12- ounce pasta (cooked according to package directions)
  • 1 and 1/2 cups yellow squash (diced)
  • 1 and 1/2 cups zucchini squash (diced)
  • 1 and 1/2 cups butternut squash (diced)

Instruction

  • Add 2 tablespoon oil to a large, 12 inch, skillet.
  • Saute onions and squash in oil until fork tender.
  • Add garlic and pepper and cook 2 minutes.
  • Remove vegetables from pan.
  • To pan, add butter and allow to melt.
  • Whisk in flour. Whisk and cook 1 minute.
  • Whisk in milk and cook 3 minutes until sauce begins to get thick.
  • Add nutmeg, salt, and pepper.
  • Whisk in ricotta and stir until cheese melts.
  • Add vegetables back into pan with sauce.
  • Stir to coat.
  • Stir in pasta.
  • Serve hot.
  • *Optional top with 2 cups mozzarella cheese and bake until cheese melts. Serve hot.