On the menu tonight: the ultimate veggie delight! This mouthwatering pasta dish with the freshest vegetables and creamy ricotta is always a crowd pleaser! 🌿🍅 Ingredients (serves 4): 320g Barilla Penne Rigate 400g Barilla Ricotta Sauce 1 aubergine, roughly chopped 1 courgette, thickly sliced 1 red onion, cut into wedges 200g cherry tomatoes 1 tbsp fresh thyme leaves sea salt and freshly ground black pepper 2 tbsp extra virgin olive oil 125g ricotta cheese 2 tbsp basil Method: 1. Preheat the oven to 210°C. 2. Bring a pot of salted water to a boil and cook the penne according to package instructions. 3. Drain and reserve 150ml of the cooking water. 4. Toss the aubergines, courgettes, red onion and cherry tomatoes with the thyme, salt, black pepper and extra virgin olive oil. 5. Roast in the oven for 20 minutes until just browned and tender. 6. Heat a skillet until hot, add the ricotta sauce and roasted vegetables. 7. Add the Penne and toss until coated, adding the pasta water li...