Rigatoni with Roasted Zucchini and Peppers

1 pound rigatoni

12 ounces baby zucchini, quartered

8 ounces mini sweet peppers, stemmed, seeded and quartered

2 cups ricotta

2 tablespoons grated Parmesan

Juice of 1 lemon

1/2 teaspoon crushed red pepper (optional)

1/2 cup toasted pine nuts

Olive oil

Salt and pepper

Heat oven to 400F. Line 2 baking sheets with parchment and drizzle parchment with olive oil. Sprinkle with salt. Heat a large pot of water to a boil and add the pasta. Cook until al dente, about 10 minutes. Meanwhile, spread zucchini on one baking sheet and peppers on the other. Roast until browned, about 13 minutes. Drain pasta, reserving 1/2 cup pasta water. Return pasta to pot and stir in ricotta, then stir in parmesan, lemon and crushed red pepper, if using. Stir in reserved pasta water if the mixture seems dry. Spoon pasta into a serving bowl and top with roasted vegetables and pine nuts. Serve hot.