Step 1

Heat the oven to 425°F. Line a large baking sheet with parchment paper. Bring a large stockpot of generously-salted pasta water to boil.

Step 2

Combine the zucchini, eggplant and red onion in a large mixing bowl and drizzle with 2 tablespoons olive oil. Toss to combine, then arrange the vegetables in an even layer on the prepared baking sheet. Season generously with salt and pepper. Roast for 15 minutes. Meanwhile, toss the cherry tomatoes in the mixing bowl with the remaining oil and season with salt and pepper. Remove the baking sheet from the oven, gently scoot the veggies over slightly to make room for the tomatoes, then add the cherry tomatoes to the sheet. Roast for 15 more minutes.

Step 3

Once you have returned the baking sheet to the oven with the cherry tomatoes, add the pasta to the water and cook until *just* al dente. Meanwhile…

Step 4

Add the butter to a large nonstick sauté pan and heat over medium-high heat until it is completely melted and barely begins to foam. Add the garlic and crushed red pepper flakes and sauté for 1 minute, stirring, while the butter continues to brown. Turn off the heat, add the balsamic vinegar, and stir to combine. Around this point, the pasta should be ready to go. Use a spider strainer to transfer the pasta directly to the butter sauce and toss until combined. Add the Parmesan and continue tossing, adding in a small scoop of the starchy pasta water if needed, until the cheese has melted and formed a glossy coating for the pasta.

Step 5

Add all of the roasted veggies and basil to the pasta (you can either do this in the sauté pan, or pour out the pasta water and use the stockpot) and toss very gently until combined.

Step 6

Serve. Serve immediately, garnished with extra basil, grated Parmesan and a few twists of black pepper.