Tomato and basil zucchini pasta – Food & Home Magazine

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)