Vagabond Chef

TRIPLE CHEESE PASTA PRIMAVERA

8 oz. spaghetti
1tbs. Butter
2 cups diced green peppers
2 cups sliced yellow squash
8 oz. mushrooms, sliced
8 oz, pepperoni, diced
1 cup ricotta cheese
½ cup shredded mozzarella cheese
2 tbs. grated Parmesan cheese
¼ cup milk
1 ¼ tsp. Italian seasoning
1 tsp. salt
¼ tsp. ground pepper

Cook spaghetti according to package.  Drain, set aside. In large skillet, melt butter.  Add peppers, cook and stir occasionally until barely tender, about 3 minutes.  Add squash and mushrooms, cook and stir occasionally 4 minutes or until barely tender.  Add pepperoni.  Toss pasta with vegetables in skillet; cover to deep warm. In saucepan in which spaghetti was cooked, combine cheese, mild Italian seasoning, salt and black pepper.  Over medium-low heat, cook and stir cheese mixture 1 minute or just until hot. Do not boil. Add reserved pasta and vegetables, toss to coat, remove to serving platter.  Sprinkle with Parmesan cheese.

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