Directions
- 1Preheat oven to 400F.
- 2Dice the zucchini and add it to the baking dish.
- 3Dice the yellow summer squash and add it to the baking dish.
- 4Dice the yellow onion and add it to the baking dish.
- 5Add cherry tomatoes to the baking dish.
- 6Add olive oil, salt, and pepper to the vegetables in the baking dish and mix.
- 7Add ricotta in dollops to the baking dish.
- 8Bake 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).
- 9While the veggies are in the oven, bring a pot of generously salted water to a boil.
- 105-10 minutes before the veggies are done, add the rotini and cook until al dente.
- 11Add the minced garlic, sliced fresh basil, grated parmesan, and lemon juice to the baking dish with the roasted veggies and ricotta.
- 12Add the cooked pasta to the baking dish.
- 13Mix all ingredients in the baking dish together.
- 14Serve and top with some more grated parmesan and maldon finishing salt.
Ingredients
- 1 Medium Zucchini
- 1 Medium Yellow Summer Squash
- 0.5 Medium Yellow Onion
- 2 Cups Cherry Tomatoes
- 0.25 Cup Olive Oil
- 0.75 tsp Kosher Salt
- 0.5 tsp Pepper
- 0.75 Cup Ricotta
- 8 oz Rotini Pasta
- 2 Cloves Garlic, minced
- 0.25 Cup Fresh Basil Leaves, sliced
- 0.25 Cup Grated Parmesan
- 0.5 a Lemon, juice
- 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.
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