Penne with Roasted Summer Vegetables and Ricotta Salata

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Arrange eggplant on one half of baking sheet and zucchini on other half.

3. 3

   On another baking sheet, arrange tomatoes.

4. 4

   Drizzle vegetables with olive oil and season with salt and pepper.

5. 5

   Toss to combine.

6. 6

   Roast vegetables until golden, about 20 minutes, stirring halfway through.

7. 7

   Meanwhile, bring large pot of salted water to boil.

8. 8

   Cook penne according to package directions.

9. 9

   Drain, reserving 1 cup cooking liquid, then return drained pasta to pot.

10. 10

    Remove vegetables from oven and scrape into pasta using spatula.

11. 11

    Add ricotta salata and 1/2 cup of pasta water, stirring to combine.

12. 12

    (Add an additional 1/4 cup liquid to create a creamier pasta, if desired.)

13. 13

    Stir in chopped basil and season with salt and pepper.

14. 14

    Serve pasta in bowls, garnished with more ricotta salata and basil.

* Per serving · 4 servings · Values may vary.