THERE IS NO LIMIT to the variations that can be created when pasta and roasted vegetables are combined. In this dish, ricotta is used to make an instant sauce. The timing of the steps works beautifully: while the pasta water heats, the vegetables roast. The hot pasta is tossed with ricotta, chopped tomatoes, and herbs. Then the roasted vegetables are added to make a wonderfully satisfying one-dish meal.

SERVES 4 TO 6

INGREDIENTS

• 2 medium-size red bell peppers, cut into matchsticks
• 1 small to medium-size zucchini, cut into matchsticks
• 1 medium-size fennel bulb, cut into matchsticks and stalks discarded
• ½ pound mushrooms, trimmed and sliced
• 4 garlic cloves, minced
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 pound penne, ziti, or other tubular pasta
• 1 pound (about 2 cups) ricotta cheese
• 1½ cups seeded and diced ripe tomatoes or one 14.5-ounce can diced tomatoes, drained
• ¼ cup chopped fresh basil leaves, or more to taste
• ¼ cup chopped fresh mint leaves, or more to taste
• ¼ cup chopped scallions, white and tender green parts only

INSTRUCTIONS

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the bell peppers, zucchini, fennel, mushrooms, and garlic. Add the oil and salt and pepper to taste. Toss to mix well. Arrange in a single layer in the pan.
3. Roast for 20 to 25 minutes, until the vegetables are lightly browned and tender, stirring or shaking the pan occasionally for even cooking.
4. Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain well.
5. Transfer the pasta to a large serving bowl and toss with the ricotta, tomatoes, basil, mint, and scallions. Add the vegetables and toss to mix. Taste and adjust the seasonings, adding more salt, pepper, or herbs as needed. Serve at once.