Veggie Pasta

45 mins
Serves 1
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Directions

  1. 1Preheat oven to 400F.
  2. 2Preheat oven to 400F.
  3. 3Preheat oven to 400F.
  4. 4Dice the zucchini and add it to the baking dish.
  5. 5Dice the zucchini and add it to the baking dish.
  6. 6Dice the zucchini and add it to the baking dish.
  7. 7Dice the yellow summer squash and add it to the baking dish.
  8. 8Dice the yellow summer squash and add it to the baking dish.
  9. 9Dice the yellow summer squash and add it to the baking dish.
  10. 10Dice the yellow onion and add it to the baking dish.
  11. 11Dice the yellow onion and add it to the baking dish.
  12. 12Dice the yellow onion and add it to the baking dish.
  13. 13Add cherry tomatoes to the baking dish.
  14. 14Add cherry tomatoes to the baking dish.
  15. 15Add cherry tomatoes to the baking dish.
  16. 16Add olive oil, salt, and pepper to the vegetables in the baking dish and mix.
  17. 17Add olive oil, salt, and pepper to the vegetables in the baking dish and mix.
  18. 18Add olive oil, salt, and pepper to the vegetables in the baking dish and mix.
  19. 19Add ricotta in dollops to the baking dish.
  20. 20Add ricotta in dollops to the baking dish.
  21. 21Add ricotta in dollops to the baking dish.
  22. 22Bake for 40-50 minutes, until tomatoes are blistered and veggies are mostly tender (they don ’t need to be completely soft, a little texture is good).
  23. 23Bake for 40-50 minutes, until tomatoes are blistered and veggies are mostly tender (they don ’t need to be completely soft, a little texture is good).
  24. 24Bake for 40-50 minutes, until tomatoes are blistered and veggies are mostly tender (they don ’t need to be completely soft, a little texture is good).
  25. 25While the veggies are in the oven, bring a pot of generously salted water to a boil.
  26. 26While the veggies are in the oven, bring a pot of generously salted water to a boil.
  27. 27While the veggies are in the oven, bring a pot of generously salted water to a boil.
  28. 285-10 minutes before the veggies are done, add the rotini and cook until al dente.
  29. 295-10 minutes before the veggies are done, add the rotini and cook until al dente.
  30. 305-10 minutes before the veggies are done, add the rotini and cook until al dente.
  31. 31Add the minced garlic, sliced fresh basil, grated parmesan, and lemon juice to the baking dish with the roasted veggies and ricotta.
  32. 32Add the minced garlic, sliced fresh basil, grated parmesan, and lemon juice to the baking dish with the roasted veggies and ricotta.
  33. 33Add the minced garlic, sliced fresh basil, grated parmesan, and lemon juice to the baking dish with the roasted veggies and ricotta.
  34. 34Add the cooked pasta to the baking dish.
  35. 35Add the cooked pasta to the baking dish.
  36. 36Add the cooked pasta to the baking dish.
  37. 37Mix all ingredients in the baking dish together.
  38. 38Mix all ingredients in the baking dish together.
  39. 39Mix all ingredients in the baking dish together.
  40. 40Serve and top with some more grated parmesan and maldon finishing salt.
  41. 41Serve and top with some more grated parmesan and maldon finishing salt.
  42. 42Serve and top with some more grated parmesan and maldon finishing salt.

Ingredients

  • 1 Medium Zucchini
  • 1 Medium Zucchini
  • 1 Medium Zucchini
  • 1 Medium Yellow Summer Squash
  • 1 Medium Yellow Summer Squash
  • 1 Medium Yellow Summer Squash
  • 0.5 Medium Yellow Onion
  • 0.5 Medium Yellow Onion
  • 0.5 Medium Yellow Onion
  • 2 Cups Cherry Tomatoes
  • 2 Cups Cherry Tomatoes
  • 2 Cups Cherry Tomatoes
  • 0.25 Cup Olive Oil
  • 0.25 Cup Olive Oil
  • 0.25 Cup Olive Oil
  • 0.75 tsp Kosher Salt
  • 0.75 tsp Kosher Salt
  • 0.75 tsp Kosher Salt
  • 0.5 tsp Pepper
  • 0.5 tsp Pepper
  • 0.5 tsp Pepper
  • 0.75 Cup Ricotta
  • 0.75 Cup Ricotta
  • 0.75 Cup Ricotta
  • 8 oz Rotini Pasta
  • 8 oz Rotini Pasta
  • 8 oz Rotini Pasta
  • 2 Cloves Garlic, minced
  • 2 Cloves Garlic, minced
  • 2 Cloves Garlic, minced
  • 0.25 Cup Fresh Basil Leaves, sliced
  • 0.25 Cup Fresh Basil Leaves, sliced
  • 0.25 Cup Fresh Basil Leaves, sliced
  • 0.25 Cup Grated Parmesan
  • 0.25 Cup Grated Parmesan
  • 0.25 Cup Grated Parmesan
  • 0.5 a Lemon, juice
  • 0.5 a Lemon, juice
  • 0.5 a Lemon, juice
  • Maldon Salt
  • Maldon Salt
  • Maldon Salt

Equipment

9”x13” baking dishovenpot

Tips

  • Sub in a soft plant based cheese for ricotta and nutritional yeast for parmesan for a vegan modification.
  • Taste and add more salt, pepper, or lemon if desired.
  • Top with some more grated parm and maldon finishing salt when serving.
Veggie Pasta | Clip Recipe