Make it a meat-free Monday with this hearty vegetarian pasta.
Credit by: KingOfChef
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.
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.
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.
Add the roasted vegetables to the pasta and toss to combine. Combine the ricotta, chives, basil and lemon rind in a small bowl.
Divide the pasta mixture among serving bowls. Top with a dollop of the ricotta mixture to serve.
For extra protein, add drained, flaked canned tuna to the pasta in step 4.