Penne with Roasted Summer Vegetables and Ricotta Salata

Preheat oven to 425°. Arrange eggplant on one half of baking sheet and zucchini on other half. On another baking sheet, arrange tomatoes. Drizzle vegetables with olive oil and season with salt and pepper. Toss to combine, then roast vegetables until golden, about 20 minutes, stirring halfway through. Meanwhile, in a large pot of salted boiling water, cook penne according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. Remove vegetables from oven and scrape into pasta using spatula. Add ricotta salata and ½ cup pasta water, stirring to combine. (Add an additional ¼ cup liquid to create a creamier pasta, if desired.) Stir in chopped basil and season with salt and pepper. Serve pasta in bowls, garnished with more ricotta salata and basil.