Penne with roast vegetables & herbed ricotta

Make it a meat-free Monday with this hearty vegetarian pasta.

Recipe «Penne with roast vegetables & herbed ricotta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 750g pumpkin, peeled, deseeded, cut into 1cm pieces, Olive oil spray, 2 medium zucchini, trimmed, halved lengthways, cut diagonally into 1cm-thick slices, 250g cherry tomatoes, halved, 1 tbsp balsamic vinegar , 300g dried penne pasta, 125g low-fat ricotta, 2 tbsp chopped fresh chives , 2 tbsp chopped fresh basil, 2 tsp finely grated lemon rind.

Ingredients:

• 750g pumpkin, peeled, deseeded, cut into 1cm pieces 
• Olive oil spray 
• 2 medium zucchini, trimmed, halved lengthways, cut diagonally into 1cm-thick slices 
• 250g cherry tomatoes, halved 
• 1 tbsp balsamic vinegar 
• 300g dried penne pasta 
• 125g low-fat ricotta 
• 2 tbsp chopped fresh chives 
• 2 tbsp chopped fresh basil 
• 2 tsp finely grated lemon rind 

Instructions

1. Preheat oven to 200C. Line a large baking tray with non-stick baking paper. Place the pumpkin on lined tray. Spray with olive oil spray. Roast for 10 minutes.
2. Add the zucchini and tomato to the tray. Drizzle over the vinegar. Season with pepper. Roast for a further 10 minutes or until the tomato softens slightly.
3. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
4. Add the roasted vegetables to the pasta and toss to combine. Combine the ricotta, chives, basil and lemon rind in a small bowl.
5. Divide the pasta mixture among serving bowls. Top with a dollop of the ricotta mixture to serve.