12-ouncepastacooked according to package directions
1 and 1/2cupsyellow squashdiced
1 and 1/2cupszucchini squashdiced
1 and 1/2cupsbutternut squashdiced
Instructions
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.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.