Roasted Vegetable Pasta With Basil And Ricotta

Name: Roasted Vegetable Pasta With Basil And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Medium eggplant, cut into 1 inch cubes; 2 Medium zucchini, cut into 1 inch cubes; 1 pound Short pasta of choice (fusilli, rigatoni, penne, etc.); 1 pint Cherry tomatoes, halved; 4 Cloves garlic, thinly sliced; 1/2 teaspoon Red chili flakes; 1/2 cup Grated Parmesan; 1 cup Basil, torn; 1 cup Fresh ricotta; Extra virgin olive oil; Salt and pepper, to taste

Servings: persons

2 Medium eggplant, cut into 1 inch cubes
2 Medium zucchini, cut into 1 inch cubes
1 pound Short pasta of choice (fusilli, rigatoni, penne, etc.)
1 pint Cherry tomatoes, halved
4 Cloves garlic, thinly sliced
1/2 teaspoon Red chili flakes
1/2 cup Grated Parmesan
1 cup Basil, torn
1 cup Fresh ricotta
Extra virgin olive oil
Salt and pepper, to taste

1
Preheat oven to 450 degrees. Toss eggplant and zucchini with a few glugs of olive oil, season with salt and pepper, and tumble onto 2-3 baking sheets. You want there to be enough room between veggies so they actually roast versus steam. Roast for 30-40 minutes tossing the vetegtables and rotating the sheet pans halfway through. The vegetables should be well brown on several sides. Cool for 10 minutes on sheet pans.
2
Meanwhile, make pasta and garlic oil. Bring a large pot of water to boil, salt well, add pasta and cook until al dente. Drain, reserving 1 cup of salty/starchy pasta water. Heat 1/4 cup olive oil in a small sauce pan over medium. Add sliced garlic and red pepper flakes and allow to sizzle for a few minutes (not burn!) so the oil is perfumed with the garlic and pepper.
3
Assemble the dish by tossing the cooked pasta first with the garlic oil, grated parmesan and a little pasta water to moisten. Taste and adjust seasoning with salt and freshly ground black pepper. Next add in the roasted vegetables, halved cherry tomatoes and almost all the torn basil. Transfer to a wide, shallow serving bowl and finish with large dollops of fresh ricotta and the rest of the basil. Enjoy!

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Medium eggplant, cut into 1 inch cubes, 2 Medium zucchini, cut into 1 inch cubes, 1 pound Short pasta of choice (fusilli, rigatoni, penne, etc.), 1 pint Cherry tomatoes, halved, and more.

Yes, Roasted Vegetable Pasta With Basil And Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!