This dish is a deconstructed take on the classic Ratatouille. Tender penne pasta is tossed with a medley of roasted vegetables and lots of freshly grated Parmigiano-Reggiano cheese.
Serve with toasted crusty bread and/or with poached or fried eggs for an easy elegant meal or spoon on top of French bread, top with mozzarella or Gruyère and bake for French bread pizzas.
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