• I grew up LOVING pasta – especially pesto pasta. This is the healthy version. It tastes just as good and won’t leave you feeling bloated.

    Tomato and basil zucchini pasta

    Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • 6 zucchini
    • 2 tbsp olive oil
    • 1 clove garlic, crushed
    • 1 long red chilli, seeded and finely chopped
    • 1 200 g punnet cherry tomatoes, halved
    • 400 g tin baby Roma tomatoes
    • ¼ cup basil, roughly chopped + small basil leaves to garnish
    • Himalayan salt and ground pepper
    • 2 tbsp Walnut Pesto
    • 4 tbsp ricotta (optional)
    • Parmesan shavings (to serve, optional)

    Instructions

    1

    Using a vegetable spiraliser, vegetable peeler or knife, shave the zucchini into thin, noodle-like strips. If you want a fettuccine-like pasta, use the vegetable peeler.

    2

    Heat the olive oil in a large non-stick frying pan over medium heat. Cook the garlic and chilli for 1–2 minutes or until fragrant.

    3

    Add the cherry tomatoes and cook for 2–3 minutes, or until slightly softened. Add the tinned tomatoes and cook for 10 minutes, or until slightly reduced.

    4

    Add the zucchini to the pan and cook for 5 minutes. Stir through the chopped basil and season.

    5

    Serve the zucchini pasta topped with the pesto, ricotta, parmesan, if using, and whole basil leaves.

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