I grew up loving pasta – especially pesto pasta. This is the healthy version. It tastes just as good and won’t leave you feeling bloated.
Tomato & Basil Zucchini Pasta
- 6 zucchinis
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 1 long red chilli, seeded and finely chopped
- 200g punnet cherry tomatoes, halved
- 400g tin baby Roma tomatoes
- 1/4 cup basil, roughly chopped + small basil leaves to garnish
- Himalayan salt and ground pepper
- 2 tbsp pesto
- 4 tbsp ricotta (optional)
- parmesan shavings (to serve, optional)
- Using a vegetable spiraliser, vegetable peeler or knife, shave the zucchini into thin, noodle-like strips. If you want a fettuccine-like pasta, use the vegetable peeler.
- Heat the olive oil in a large non-stick frying pan over a medium heat. Cook the garlic and chilli for 1–2 minutes or until fragrant.
- Add the cherry tomatoes and cook for 2–3 minutes, or until slightly softened. Add the tinned tomatoes and cook for 10 minutes, or until slightly reduced.
- Add the zucchini to the pan and cook for 5 minutes. Stir through the chopped basil and season.
- Serve the zucchini pasta topped with the pesto, ricotta, parmesan, if using, and whole basil leaves.
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