Marinated Tomato, Zucchini, Pine Nut and Ricotta Pasta

READY IN: 30mins




  • 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.