Roasted Veggie Ricotta Pasta - Vegetarian

Roasted Veggie Ricotta Pasta

Ingredients:

- 1 Medium Zucchini (Diced)
- 1 Medium Yellow Squash (Diced)
- 1/2 Medium Yellow Onion (Diced Small)
- 2 Cups Cherry Tomatoes
- 1/4 Cup Olive Oil
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 3/4 Cup Ricotta
- 8oz Rotini Pasta
- 2 Cloves Garlic (Minced)
- 1/4 Cup Fresh Basil Leaves (Sliced)
- 1/4 Grated Parmesan
- 1/2 Lemon, Juice

Instructions:
1. Preheat Oven to 400F
2. Add the Zucchini, Squash, Onion, Cherry Tomatoes, Olive Oil, Salt, And Pepper to a 9"x13" Baking Dish and Mix together
3. Add the Ricotta in dollops and bake for 40-50 minutes. (Until the tomatoes are blistered and veggies are mostly tender, They don't need to be completely soft, a little texture is good.)
4. While the veggies are in the oven, bring a pot of generously salted water to a boil, Add the Rotini Pasta in and cook until al dente
5. To the dish with the veggies, add the Garlic, Basil, Parmesan, Lemon Juice, and pasta; mix together, taste and add more salt, pepper or lemon is desired.

Serves 2-4 People

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