Tomato and basil zucchini pasta

June 6, 2016 (Last Updated: January 30, 2019)

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.

Print Recipe

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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June 6, 2016 (Last Updated: January 30, 2019) By
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