Fusilli with Roasted Vegetables and Ricotta | Paula Deen

Ingredients

• 8 ounces whole-grain fusilli or regular fusilli
• 1 zucchini, quartered lengthwise and then sliced crosswise into 1/4- inch- thick pieces (about 2 cups)
• 1 small head broccoli, cut into florets (about 4 cups)
• 1 pint (10 ounces) grape tomatoes, cut in half
• 1 yellow bell pepper, finely chopped
• 1 red onion, halved and cut into ½-inch slices
• 3 garlic cloves, peeled and smashed
• salt, to taste
• Freshly ground black pepper , to taste
• 1½ cups prepared marinara sauce
• 1 cup part-skim ricotta cheese
• fresh basil, for garnish