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.