Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat oven to 220°C / 200°C fan-forced. Toss zucchini with olive oil in a roasting pan. Season with salt. Roast for 10 minutes. Add cherry and yellow baby tomatoes to pan and roast for a further 10 minutes or until tomatoes just collapse and zucchini is tender. Remove from oven. Cool
- Meanwhile, cook pasta following packet directions for 12 minutes or until tender. Drain well
- Whisk ricotta, basil pesto and water in a bowl
- Combine pasta, zucchini mixture, pesto ricotta and olives in a large bowl. Serve sprinkled with parmesan and basil leaves
- Preheat oven to 220°C / 200°C fan-forced. Toss zucchini with olive oil in a roasting pan. Season with salt. Roast for 10 minutes. Add cherry and yellow baby tomatoes to pan and roast for a further 10 minutes or until tomatoes just collapse and zucchini is tender. Remove from oven. Cool
- Meanwhile, cook pasta following packet directions for 12 minutes or until tender. Drain well
- Whisk ricotta, basil pesto and water in a bowl
- Combine pasta, zucchini mixture, pesto ricotta and olives in a large bowl. Serve sprinkled with parmesan and basil leaves
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