1.Preheat oven to moderate, 180°C. Place pumpkin in a large baking dish. Spray with olive oil and season to taste. Toss well. Bake for 20 minutes.
2.Add tomatoes, zucchini, onion, capsicum and garlic to pan, spray with oil and toss to combine. Bake for a further 12-15 minutes or until pumpkin is golden and tender.
3.Meanwhile, cook pasta in a large saucepan of boiling water following packet instructions, until tender. Drain well. Return to pan.
4.Toss vegetable mixture through the hot pasta with ricotta and pine nuts. Season with cracked pepper. Serve topped with basil. Accompany with salad.
Pierce whole cherry tomatoes with a fork before cooking to prevent them from bursting open.Note