Is your late-summer garden or farmers’ market overflowing with squash, tomatoes, and basil? Well, you’re in luck! This recipe celebrates the season’s bounty with roasted vegetables and cavatelli pasta. Cavatelli are small pasta shells (shaped like mini hot dog buns) whose little crevices are ideal for capturing the juices from the roasted vegetables. We designed the roasted vegetables especially for our Basic Egg Pasta Dough shaped into cavatelli, but it would be delicious over store-bought pasta as well. The recipe, which makes 11 cups sauce, uses two sheet pans to allow the vegetables to spread out, get tender, and develop good roasted flavor. They’re seasoned with a little pesto — feel free to use extra for more flavor if you like. Ricotta salata is a salty and tangy cheese perfect for crumbling into this pasta dish, but if you can’t find it, crumbled feta is a great substitute. The recipe is a Yummly original created by Ashley Strickland Freeman.
- Preheat the oven to 425°. Coat 2 large sheet pans with cooking spray or vegetable oil.
- In a large bowl, toss together the eggplant, tomatoes, and onion with the olive oil, salt, and pepper and divide evenly between the sheet pans. Bake for 15 minutes.
- Add the zucchini, yellow squash, and pesto to the vegetables, stirring to coat. Roast until the vegetables are tender, 10-15 minutes longer.
- While the vegetables finish roasting, cook pasta according to recipe directions. Drain, saving a few tablespoons of pasta water. Return the pasta to the cooking pot and add the roasted vegetables, basil, and lemon juice. Gently toss in ricotta salata and season to taste with more salt, pepper, and lemon. Top with additional basil, if you like.
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.