Veggie Pesto Alfredo with Spaghetti

This is a semi make ahead for a busy weeknight. It's fast and delicious.

1 onion chopped
1 zucchini chopped
1 cup of broccoli florets chopped
1/2 a bell pepper (any color)
1/2 cup white mushrooms chopped
1 cup spinach chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

4 tablespoons butter
4 tablespoons flour
2 tablespoons prepared pesto
1/2 teaspoon crushed red pepper flakes (this should not make it very spicy)
1/2 teaspoon dried basil
1/2 teaspoons dried oregano
Salt and pepper to taste
2 cups skim milk (or whatever you have)
2 tablespoons part skim ricotta
1/2 cup grated Parmesan cheese

1 box whole wheat spaghetti prepared according to package directions

In a large heavy bottom skillet over medium high heat drizzle in the olive oil then add the vegetables and spices. Let these sauté for about 10 minutes then set aside. You can cook these ahead of time and refrigerate them for later use. In a medium sauce pot over medium heat melt the butter and whisk in the flour, let this bubble for 1-2 minutes then whisk in the pesto, salt, pepper and herbs. Let this cook for another 1-2 minutes then slowly whisk in the milk making sure there are no lumps. Let this simmer until thick enough to coat a spoon the. Remove from the heat and stir in the cheese. Stir in the vegetables and heat through. Mix the cooked spaghetti with the sauce and serve. For more on this recipe or any others please email me at alesia.leach@gmail.com