Pasta with Roasted Peppers, Eggplant and Ricotta

Prepare the ingredients and water. Prepare all the ingredients, preheat the oven to 200 C, and bring a large pot of salted water to the boil 🍝✨

Chop the vegetables. Wash the pepper and eggplant and cut them into smaller cubes.

Roast the vegetables. Place the vegetables in a baking dish, drizzle with olive oil, season with salt and pepper, and bake in the oven at 200 C for about 15-20 minutes, until softened and lightly golden.

Cook the pasta. Add the pasta to the boiling salted water and cook over medium heat according to the package instructions for about 8 minutes, reserving some of the starchy cooking water while it cooks.

Reserve pasta water. Before draining, ladle out some of the starchy cooking water and set it aside for the sauce.

Slice the garlic and parsley. Peel the garlic and slice it thinly, optionally rinse the parsley and finely chop it.

Saute the garlic. Heat the olive oil in a pan, add the garlic, and saute over medium heat until it starts to turn lightly golden.

Prepare the ricotta sauce. Pour in some of the pasta water, add the ricotta, chopped parsley, and roasted vegetables, and cook over low heat while stirring everything together for about 2 minutes.

Season the sauce. Season with lemon juice, grated zest, salt, and pepper.

Toss with the pasta. Stir in the cooked pasta and mix everything well over low heat so the sauce comes together.

Serve. Serve 🍽️✨