Tomato and basil zucchini pasta – Food & Home Magazine
Light, healthy zucchini pasta with fresh tomatoes and basil – a tasty, pesto-infused twist on classic pasta. Perfect for a quick family meal.
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Cooking tools:
- Vegetable spiraliser
- Peeler
- Chef's knife
- Cutting board
- Nonstick skillet
- Skillet
- Stove
- Tin opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Serving bowl
- Plate
- Colander
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)
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