Summertime pasta is one of the best and easiest ways to utilize fresh summertime produce.
:"By roasting tomatoes, eggplant, and zucchini together, you end up with a ratatouille-like mixture. Just whack it all in the oven for an hour and come back when you are ready to cook the penne. Throw on some torn mozzarella near the end so that it melts over the vegetables and combine with the pasta and some crème fraîche or ricotta.
The best part about this recipe is that the oven does most of the heavy lifting. Simply roast the vegetables and mozzarella while you cook the pasta, making cleanup a breeze and a lot of the cook time totally hands-off. The garnish of the fresh cherry tomatoes on top of the hot pasta and vegetables softens them a little and helps to bring freshness and sweet bite to the final dish. Larger tomatoes can work as well; just cut them into large pieces before roasting and garnishing.
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