INGREDIENTS
1
Basil, fresh
1
Eggplant, medium
1
Lemon, Juice and zest of
1 pint
cherry tomatoes
6
sprigs Thyme, fresh
2
Yellow squash, medium
2
Zucchinis, medium
1 lb
Fusilli
1
Black pepper, Freshly ground
1
Kosher salt
1 pinch
Red pepper flakes
1
Olive oil, Extra-virgin
1/4 cup
Parmesan
2 cups
Ricotta