A creamy vegetarian dish that is light but filling.
Boil the pasta in salty water for 8-10 minutes. Save a bit of the cooking water!
Heat up a large sautee pan on medium heat. Add the oil, onion, zuchinni, and spices and herbs. Stir to combine then let them cook, uninterrupted, for 5 minutes to get some browning action going. Stir again then let them brown on the other side. Remove cooked veggies to a bowl.
Lower the heat. In the same sautee pan, melt the butter and whisk in the flour until a paste forms. Cook for a minute or two or until the paste reaches a very pale blonde color. Slowly whisk in the milk, and then the broth, until a smooth creamy sauce forms. Add parmesan and melt it in the sauce. Take a taste test and see if the sauce needs any more salt or any other flavors.
Add the cooked vegetablesand cooked penne back into the sautee pan. If the sauce seem a bit stodgy/thick then pour in some reserved pasta water to help loosen it!
Turn off the heat. Add the rough chopped parsley, mix it in. Then dollop the ricotta on top of the pasta. Cover the pan with a lid and let sit for 5-7 minutes so the ricotta can get a bit warm.
Serve warm with extra parsley, parmesan, pepper, salt (you get the idea!) as wanted. Enjoy!
Note 1: 8 ounces makes for 2 large and filling servings. You can easily reduce it to 6 ounces of pasta if you have a smaller appetite.
Note 2: You can use all milk (any fat % will work but whole milk is the creamiest) but I usually cut my whole milk with a bit of broth because broth adds flavor :)