Marinated tomato, zucchini, pine nut and ricotta pasta

This versatile vegetarian pasta dish is suitable for any dining occasion.

Recipe «Marinated tomato, zucchini, pine nut and ricotta pasta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 250g punnets grape tomatoes, halved, 1 garlic clove, crushed, 1 tbsp shredded basil, 2 tbsp balsamic vinegar, plus extra to drizzle, 1/4 cup extra virgin olive oil , 2 large zucchini, trimmed, thinly sliced diagonally, 400g spaghetti, 1/3 cup toasted pine nuts , 1/2 cup basil leaves extra, torn, 1/2 cup fresh ricotta, crumbled, to serve.

Ingredients:

• 2 x 250g punnets grape tomatoes, halved 
• 1 garlic clove, crushed 
• 1 tbsp shredded basil 
• 2 tbsp balsamic vinegar, plus extra to drizzle 
• 1/4 cup extra virgin olive oil 
• 2 large zucchini, trimmed, thinly sliced diagonally 
• 400g spaghetti 
• 1/3 cup toasted pine nuts 
• 1/2 cup basil leaves extra, torn 
• 1/2 cup fresh ricotta, crumbled, to serve 

Instructions

1. Place the tomatoes, garlic, shredded basil, balsamic and 2 tablespoons of the oil in a small bowl. Season with sea salt and freshly ground black pepper. 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. 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.
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. Add the tomato mixture, zucchini, pine nuts and remaining basil. Season to taste with salt and pepper and toss to combine. Divide pasta among serving bowls, serve topped with ricotta and a drizzle of balsamic.