Creamy Vegetables with Lemon Parsley Mafaldine

Serving Size: 4-6


1 lb. Pappardelle’s Lemon Parsley Mafaldine
1 tablespoon extra virgin olive oil
1 medium zucchini, cubed
1 carrot, grated
1/2 lb. mushrooms, sliced
1 onion, sliced
4 cloves garlic, minced
1 red bell pepper, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup veggie broth
1 cup milk
1/4 teaspoon nutmeg, grated
1 (15 oz.) container part-skim ricotta cheese
1 cup Parmesan cheese
1 cup fresh basil leaves, torn into small pieces
Sea salt & Freshly ground black pepper
Drizzle of Bella Sol Basil Olive Oil


  1. Cook pasta in a pot of boiling salted water until slightly less than al dente (about 6-8 minutes). Drain, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat olive oil until warm. Add zucchini, carrots and mushrooms and cook for 2-3 minutes. Add onions, garlic and red bell pepper and cook for 5 more minutes. Season with sea salt and pepper. Remove veggies and place in a large serving bowl.
  3. In the same skillet, add butter. When melted, whisk in flour until there are no lumps. In a steady stream, add broth and milk. Bring to a boil and let thicken for 5 minutes. Season with sea salt, pepper and nutmeg. Add veggie mixture to the cream sauce. Add 1/2 cup reserved pasta cooking water to the veggie/sauce mixture and bring back to a boil. After sauce comes to a boil, remove from heat. Stir in ricotta and Parmesan cheeses.
  4. Serve sauce over individual plates of pasta. Garnish with fresh basil and a drizzle of basil olive oil.