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Marinated tomato, zucchini, pine nut and ricotta pasta
Marinated tomato, zucchini, pine nut and ricotta pasta
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Delicious vegetarian pasta for any meal!
Ingredients:
  • 2 x 250g punnets grape tomatoes, halved
  • 1 garlic clove, crushed
  • 20.00 ml shredded basil
  • 40.00 ml balsamic vinegar, plus extra to drizzle
  • 60ml olive oil
  • 2 large zucchini, trimmed, thinly sliced diagonally
  • 400g spaghetti
  • 50g pine nut
  • 125.00 ml basil leaves extra, torn
  • 125g ricotta
Instructions:
  • In a small bowl, combine tomatoes, garlic, shredded basil, balsamic vinegar, and 2 tablespoons of oil. Season with sea salt and freshly ground black pepper. Let it marinate for 20 minutes.
  • Toss the zucchini with the remaining oil, salt, and pepper in a bowl until evenly coated. Preheat a char-grill pan on high heat. Cook the zucchini for 2 minutes on each side until lightly charred and tender. Transfer to a bowl and set aside.
  • Prepare the pasta in a generous amount of salted boiling water as per package instructions until it is cooked but still slightly firm. Drain thoroughly.
  • Add the tomato mixture, zucchini, pine nuts, and remaining basil to the pasta in the saucepan. Season with salt and pepper to taste, then toss everything together. Serve the pasta in bowls, topped with ricotta and a drizzle of balsamic. Enjoy!

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