Marinated Tomato, Zucchini, Pine Nut And Ricotta Pasta

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 g grape tomatoes, halved
• 1 garlic clove, crushed
• 1 tablespoon basil, shredded
• 2 tablespoons balsamic vinegar, plus extra to drizzle
• 1/4 cup extra virgin olive oil
• 2 large zucchini, trimmed, thinly sliced diagonally
• 400 g spaghetti
• 1/3 cup pine nuts, toasted (50g)
• 1/2 cup basil leaves, torn (plus extra)
• 1/2 cup fresh ricotta, crumbled, to serve (125g)

Recipe

• 1 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.
• 2 meanwhile, place the zucchini in a bowl with remaining oil and season with salt and pepper. gently toss in the oil to coat.
• 3 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.
• 4 cook the pasta in a large saucepan of lightly salted boiling water following packet directions until al dente. drain well.
• 5 return pasta to the saucepan and add the tomato mixture, zucchini, pine nuts and remaining basil.
• 6 season to taste with salt and pepper and toss to combine.
• 7 divide pasta among serving bowls, serve topped with ricotta and a drizzle of balsamic.