Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the roasted vegetables to the pasta and toss to combine. Combine the ricotta, chives, basil and lemon rind in a small bowl.

Step 5

Divide the pasta mixture among serving bowls. Top with a dollop of the ricotta mixture to serve.