Marinated tomato, zucchini, pine nut and ricotta pasta

This versatile vegetarian pasta dish is all right for any dining occasion.

The ingredient of Marinated tomato, zucchini, pine nut and ricotta pasta

1. 2 x 250g punnets grape tomatoes, halved
2. 1 garlic clove, crushed
3. 1 tbsp shredded basil
4. 2 tbsp balsamic vinegar, plus new to drizzle
5. 1/4 cup (60ml) additional supplementary virgin olive oil
6. 2 large zucchini, trimmed, thinly sliced athwart from corner to corner
7. 400g spaghetti
8. 1/3 cup (50g) toasted pine nuts
9. 1/2 cup basil leaves extra, torn
10. 1/2 cup (125g) lively ricotta, crumbled, to help

The instruction how to make Marinated tomato, zucchini, pine nut and ricotta pasta

1. Place the tomatoes, garlic, shredded basil, balsamic and 2 tablespoons of the oil in a small bowl. Season in the manner of sea salt and freshly ground black pepper. Set aside for 20 minutes to marinate.
2. Meanwhile, place the zucchini in a bowl subsequent to remaining oil and season in the manner of salt and pepper. Gently toss in the oil to coat. Preheat a char-grill pan approaching high. go to zucchini and cook for 2 minutes each side or until lightly charred and tender. Transfer to a bowl and set aside.
3. Cook the pasta in a large saucepan of lightly salted boiling water following packet directions until al dente. Drain well.
4. Return pasta to the saucepan. go to the tomato mixture, zucchini, pine nuts and remaining basil. Season to taste subsequently salt and pepper and toss to combine. Divide pasta in the course of serving bowls, assist topped subsequent to ricotta and a drizzle of balsamic.

Nutritions of Marinated tomato, zucchini, pine nut and ricotta pasta

fatContent: 634.545 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 76 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 17 grams protein
sodiumContent: 13 milligrams cholesterol