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I promised I would post the recipe for this today. Literally the best past I’ve ever had in my life. And I’ve been to Italy, like, five times! I didn’t use measurements. So eyeball it. It’s fresh buccatini. (We used Anne Burrell's recipe for pasta dough, which you can easily find online and the buccatini plate for the KitchenAid pasta plate attachment.) Cut zucchini, yellow squash, orange bell pepper, carrots and onion into piece about the size of your thumb. Toss with olive oil, salt, pepper, fresh thyme and lots of fresh tarragon! Roast on a baking sheet at 450 degrees for 30 minutes. While the pasta is cooking (in salted water), sauté two large garlic cloves in some butter (about ¼ stick) over low heat in a large frying pan. Drain the pasta (reserve some of the cooking water) and add it to the butter and garlic. Toss to coat. Add a little pasta water. And the roasted vegetables. Top with lots of pecorino romano. Serve with a dollop of ricotta. Amazing!!! Enjoy! Tell me how it goes. (We added some cherry tomatoes at the end. They were just meh, so omit unless you have super-ripe/delicious tomatoes.)

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