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.

Ingredients

4 serv.

grape tomatoes, halved↗500 g
garlic clove, crushed↗1
basil, shredded↗1 tablespoon
balsamic vinegar, plus extra to drizzle↗2 tablespoons
extra virgin olive oil↗1⁄4 cup
large zucchini, trimmed, thinly sliced diagonally2
spaghetti↗400 g
pine nuts, toasted (50g)↗1⁄3 cup
basil leaves, torn (plus extra)↗1⁄2 cup
fresh ricotta, crumbled, to serve (125g)↗1⁄2 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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