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    You are in: Home / Australian / Marinated Tomato, Zucchini, Pine Nut and Ricotta Pasta Recipe
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    Marinated Tomato, Zucchini, Pine Nut and Ricotta Pasta

    Marinated Tomato, Zucchini, Pine Nut and Ricotta Pasta. Photo by Dr. Jenny

    1/1 Photo of Marinated Tomato, Zucchini, Pine Nut and Ricotta Pasta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Rhiannon and Matt's Note:

    This quick pasta meal (perfect for Summer) comes from Notebook magazine - January 2008 along with the following notes & tips: * This recipe can be easily adjusted to suit any taste. Substitute basil with oregano and thyme, or use all three for a richer flavour. For colour variation, use yellow and red cherry tomatoes. If cooking for children, use penne, which is easier to pick up with a fork.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the tomatoes, garlic, shredded basil, balsamic and 2 tbs of the oil in a small bowl. Season with sea salt and freshly ground black pepper, then set aside for 20 minutes to marinate.
    2. 2
      Meanwhile, place the zucchini in a bowl with remaining oil and season with salt and pepper. Gently toss in the oil to coat.
    3. 3
      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.
    4. 4
      Cook the pasta in a large saucepan of lightly salted boiling water following packet directions until al dente. Drain well.
    5. 5
      Return pasta to the saucepan and add the tomato mixture, zucchini, pine nuts and remaining basil.
    6. 6
      Season to taste with salt and pepper and toss to combine.
    7. 7
      Divide pasta among serving bowls, serve topped with ricotta and a drizzle of balsamic.

    Ratings & Reviews:

    • on October 01, 2013

      55

      This easy to make recipe is bursting with fresh flavor. The marinated tomatoes are especially nice. Beware, the recipe does lose some of its great flavor when reheated for leftovers, but having it the day it is made is truly phenomenal. I used fresh ricotta from the local market and basil from my garden. This one is definitely a keeper. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Marinated Tomato, Zucchini, Pine Nut and Ricotta Pasta

    Serving Size: 1 (476 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 732.1
     
    Calories from Fat 249
    34%
    Total Fat 27.7 g
    42%
    Saturated Fat 5.4 g
    27%
    Cholesterol 15.6 mg
    5%
    Sodium 54.7 mg
    2%
    Total Carbohydrate 99.3 g
    33%
    Dietary Fiber 7.3 g
    29%
    Sugars 12.0 g
    48%
    Protein 23.3 g
    46%

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