roasted vegetables with spelt spaghetti and ricotta salata

each – red, yellow and orange bell pepper

grape or cherry tomatoes, halved

extra-virgin olive oil

Kosher salt

small zucchini, diced

small red onion, thinly sliced

finely chopped garlic clove

Peppadew peppers, sliced in half

Peppadew liquid

Freshly ground black pepper

spelt spaghetti

chopped Italian parsley

crumbled ricotta salata cheese