Ratatouille Pasta
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INGREDIENTS
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Kosher salt
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12 ounces lasagnette or other long ribbon pasta
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3 cloves garlic, thinly sliced
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3 to 4 large tomatoes, halved crosswise and cored
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1/2 teaspoon red pepper flakes
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1/3 cup extra-virgin olive oil, plus more for brushing
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1 bell pepper (any color), cut into 8 strips
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2 small zucchini, sliced lengthwise 1/2 inch thick
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1 Japanese eggplant, sliced lengthwise 1/2 inch thick
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3/4 cup fresh basil and/or parsley, chopped, plus more for topping
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2 ounces goat cheese, crumbled
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