Zucchini strands stand in perfectly for traditional pasta in this delicious summer dish.
Serves: 2
INGREDIENTS
200 grams ricotta cheese
zest of 1 lemon
1 small bunch chives, finely sliced
large handful fresh basil, cut into fine ribbons
500 grams cherry tomatoes, halved
4 tablespoons olive oil
4 zucchini, ends trimmed
8–10 pitted kalamata olives, sliced
sea salt and cracked black pepper
To serve: additional fresh herbs
Zucchini noodles are tossed through the roasted tomatoes and their pan juices to create a rustic sauce. The olives give a lovely salty note and the ricotta is both punchy and beautifully creamy.
METHOD
Combine the ricotta, lemon zest and herbs in a bowl. Mix and season well.
Lay tomatoes snugly in a single layer in an oven-proof dish.
Drizzle with the olive oil and season generously. Roast for 90 minutes until shrivelled and sweet.
Use a spiraliser to cut all the zucchini into pasta-like strands.
Add to the hot tomato pan along with the olives. Toss well. This will gently heat the zucchini and create a light sauce using the tomatoes and their pan juices.
Divide between 2 plates.
Top with a big dollop of the herbed ricotta and garnish with cracked black pepper and additional fresh herbs, you can also drizzle with a little extra virgin olive oil if you wish.
Serve immediately.
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.