Ingredients
2 medium zucchinis, chopped into 1" pieces
2 medium yellow squash, chopped into 1" pieces
1 medium eggplant, chopped into 1" pieces
1 pt. cherry tomatoes, halved
6 sprigs fresh thyme
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
1 lb. fusilli
Pinch crushed red pepper flakes
2 c. ricotta
1/4 c. freshly grated Parmesan
Juice and zest of 1 lemon
Thinly sliced fresh basil, for garnish
Preparation
Step 1Preheat oven to 400°. Divide vegetables between two large, rimmed baking sheets. Add thyme, drizzle with olive oil and season with salt and pepper. Toss to evenly coat the vegetables. Roast until tender and starting to turn golden brown on edges, about 20 minutes.Step 2Meanwhile, cook pasta according to package instructions. Drain, reserving 1/2 cup pasta water.Step 3In a large bowl, toss together pasta, vegetables and red pepper flakes. Fold in ricotta, Parmesan, and lemon juice and zest. To thin the sauce, gradually add more pasta water. Taste and adjust seasoning to your preference, then garnish with basil. Enjoy warm or at room temperature.
