Creamy Broccoli And Zucchini

Let's Cook

1. Step 1.

   Bring a large pot of salted water to a boil. Add 8 oz noodles and cook according to package directions until al dente. Drain the noodles, return them to the pot, and toss with 2 tbsp butter and ½ cup grated Parmesan cheese. Set aside.

2. Step 2.

   While the noodles cook, bring a small saucepan of salted water to a boil. Add 2 cups chopped broccoli and 2 cups chopped zucchini; cook until tender, about 3–4 minutes. Drain the vegetables well and set aside.

3. Step 3.

   In a large skillet over medium heat, cook ½ cup chopped onion, 1 clove garlic (minced), and 1 lb sweet Italian sausage (casings removed, sliced or crumbled) until the sausage is browned and the onion is tender, about 8–10 minutes. Drain excess fat if needed.

4. Step 4.

   Reduce heat to medium-low. Sprinkle 3 tbsp flour, 2 tbsp parsley, ½ tsp salt, and ½ tsp dried oregano over the sausage mixture. Stir constantly for 1 minute to cook the flour.

5. Step 5.

   Gradually pour in ¾ cup milk while stirring. Cook and stir until the mixture thickens and bubbles, about 2–3 minutes.

6. Step 6.

   Add 1½ cups ricotta or cottage cheese to the skillet. Cook and stir until the cheese is nearly melted and the sauce is smooth, about 2 minutes.

7. Step 7.

   Stir the cooked broccoli and zucchini into the sauce. Cook until heated through, about 1–2 minutes.

8. Step 8.

   Serve the creamy vegetable and sausage mixture over the buttered noodles. Pass extra grated Parmesan cheese at the table for sprinkling on top.