Late summer pasta with Robiola

Method

Cut the courgettes into sticks, the carrots into rounds, the tomatoes into quarters the spring onion, and place them all in a cold pan.
Add oil, salt and pepper to taste, then cook for 15/20 minutes on a medium-high heat. Meanwhile, pour the pasta into the pan.

Just a couple of minutes before the pasta is ready, add the fried aubergine chopped into small pieces, and a cube of Robiola Osella, mix together and add a pinch of oregano to taste.