MARINATED TOMATO, ZUCCHINI, PINE NUT AND RICOTTA PASTA
This quick pasta meal (perfect for Summer) comes from Notebook magazine - January 2008 along with the following notes & tips: * This recipe can be easily adjusted to suit any taste. Substitute basil with oregano and thyme, or use all three for a richer flavour. For colour variation, use yellow and red cherry tomatoes. If cooking for children, use penne, which is easier to pick up with a fork.
Provided by Rhiannon and Matt
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the tomatoes, garlic, shredded basil, balsamic and 2 tbs of the oil in a small bowl. Season with sea salt and freshly ground black pepper, then set aside for 20 minutes to marinate.
- Meanwhile, place the zucchini in a bowl with remaining oil and season with salt and pepper. Gently toss in the oil to coat.
- Preheat a char-grill pan on high. Add zucchini and cook for 2 minutes each side or until lightly charred and tender. Transfer to a bowl and set aside.
- Cook the pasta in a large saucepan of lightly salted boiling water following packet directions until al dente. Drain well.
- Return pasta to the saucepan and add the tomato mixture, zucchini, pine nuts and remaining basil.
- Season to taste with salt and pepper and toss to combine.
- Divide pasta among serving bowls, serve topped with ricotta and a drizzle of balsamic.
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