This veg-heavy pasta is a no-stir affair. Baked for caramelised flavour, the zucchini and cherry tomatoes are tossed with casarecce (that's Italian for 'home-style', FYI) and finished with not one, but two cheeses! Go with it.
Preheat oven to 210°C fan-forced. Bring a saucepan of salted water to the boil for the pasta. Chop zucchini into thin rounds. Peel and thinly slice eschalot.
Place cherry tomatoes, zucchini and eschalot in an ovenproof dish and drizzle with olive oil, ¼ teaspoon salt flakes and cracked black pepper. Toss to coat and roast for 15 minutes or until cherry tomatoes are blistered and zucchini starts to caramelise. While vegetables are roasting, continue with step 3.
Add pasta to salted boiling water and cook for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta water.
Pick basil leaves from their stems. Peel and crush garlic. Once vegetables are cooked, add pine nuts, basil, garlic and sugar to dish and carefully stir to combine.
Add parmesan, pasta and reserved pasta water and stir to combine.
Dress salad leaves with your favourite dressing. Divide pasta between bowls and top with ricotta and cracked black pepper. Serve with salad.