Recipe for tomato, basil and ricotta zucchini pasta – delicious and healthy
2 tbsp olive oil
1 clove garlic, crushed
1 long red chilli, seeded and finely chopped
200g punnet cherry tomatoes, halved
400g tin baby Roma tomatoes
1/4 cup basil, roughly chopped + small basil leaves to garnish
Himalayan salt and ground pepper
2 tbsp pesto
4 tbsp ricotta (optional)
parmesan shavings (to serve, optional)
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.
Heat the olive oil in a large non-stick frying pan over a medium heat. Cook the garlic and chilli for 1–2 minutes or until fragrant.
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.
Add the zucchini to the pan and cook for 5 minutes. Stir through the chopped basil and season.
Serve the zucchini pasta topped with the pesto, ricotta, parmesan, if using, and whole basil leaves.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.