Summer Vegetable Primavera
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lauren Miyashiro
This simple pasta is the best way to eat your veggies.
Ingredients
2 medium zucchini, chopped into 1" pieces
2 medium yellow squash, chopped into 1" pieces
1 medium eggplant, chopped into 1" pieces
extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 c. ricotta
Juice and zest of 1 lemon
Pinch crushed red pepper flakes
1 lb. fusilli pasta
Instructions
Preheat oven to 400 degrees F. Divide vegetables between two large, rimmed baking sheets. Drizzle with olive oil and season with salt and pepper to taste. Toss to evenly coat the vegetables. Roast until tender and starting to turn golden brown on edges, about 20 minutes.
Meanwhile, cook pasta according to package instructions. Reserve about 1/2 cup of pasta water.
In a large bowl, toss together pasta, vegetables, and red pepper flakes. Fold in ricotta, parmesan, lemon juice, and lemon zest. To thin the sauce, gradually add more cooking water. Taste and adjust seasoning to your preference. Garnish with basil. Enjoy warm or at room temperature.
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