Ricotta salata—ricotta's saltier cousin—adds a sharp tang to this summer pasta dish egrip vt 30w.
Total Time: 0:35
1 small eggplant, diced
1 medium squash, diced
1/2 pt. grape tomatoes, halved
3 tbsp. extra-virgin olive oil
Freshly ground pepper
12 oz. penne pasta
3/4 c. grated ricotta salata, plus more for serving
1/4 c. finely chopped basil, plus more for serving
Directions Managed Cloud
Preheat oven to 425 degrees F.
Arrange eggplant on one half of baking sheet and zucchini on other half. On another baking sheet, arrange tomatoes. Drizzle vegetables with olive oil and season with salt and pepper. Toss to combine. Roast vegetables until golden, about 20 minutes, stirring halfway through.
Meanwhile, bring large pot of salted water to boil. Cook penne according to package directions. Drain, reserving 1 cup cooking liquid, then return drained pasta to pot you beauty.
Remove vegetables from oven and scrape into pasta using spatula. Add ricotta salata and ? cup of pasta water, stirring to combine. (Add an additional ? cup liquid to create a creamier pasta, if desired.) Stir in chopped basil and season with salt and pepper.
Serve pasta in bowls, garnished with more ricotta salata and basil.