Marinated tomato, zucchini, pine nut and ricotta pasta
Indulge in a fresh and flavorful Marinated Tomato, Zucchini, Pine Nut, and Ricotta Pasta, perfect for any dinner. This recipe combines juicy cherry tomatoes, fragrant basil, and smooth olive oil with tender zucchini and crunchy pine nuts. Tossed with your favorite pasta and creamy ricotta, it's a delightful, healthy dish that's simple yet sophisticated. Ready in just under 30 minutes!
- 11 Jun 2024
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
This Marinated Tomato, Zucchini, Pine Nut, and Ricotta Pasta is a delicious and nutritious option for any meal. It's ideal for a quick mid-week dinner or a leisurely weekend lunch. The combination of fresh cherry tomatoes, aromatic basil, and creamy ricotta with the nutty crunch of pine nuts creates an irresistible dish that is as delightful to eat as it is easy to prepare.
Ingredients:
Instructions:
- Halve the cherry tomatoes and place them in a large mixing bowl.
- Finely chop the garlic cloves and basil leaves.
- Add the chopped garlic and basil to the bowl with the tomatoes.
- Drizzle with the olive oil, season with salt and pepper, then stir to combine.
- Let the mixture marinate at room temperature for at least 30 minutes to allow the flavors to meld.
- While the tomatoes are marinating, wash and trim the ends of the zucchini.
- Cut the zucchini into thin rounds or half-moons, about 1/4 inch thick.
- In a large pan, heat a small amount of olive oil over medium heat.
- Add the zucchini slices and sauté until they are tender and slightly golden, about 5-7 minutes. Season with salt and pepper and set aside.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
- In a small dry skillet, toast the pine nuts over medium-low heat until they are golden and fragrant, about 3-4 minutes. Stir frequently and be careful not to burn them. Set aside.
- In the large mixing bowl with the marinated tomatoes, add the cooked zucchini and pasta.
- Toss everything together, adding a bit of the reserved pasta water if the mixture seems dry.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve the pasta topped with a generous dollop of ricotta cheese and sprinkle with toasted pine nuts.
- Garnish with extra basil leaves if desired.
Tips:
- Roasting the pine nuts enhances their flavor, adding a delicious nuttiness to the dish. Toast them in a dry pan over medium heat for 3-5 minutes, stirring frequently until they are golden brown.
- For a gluten-free alternative, use gluten-free pasta available in most supermarkets.
- Make sure to slice the zucchini thinly and evenly, so they cook quickly and uniformly.
- Fresh basil is key for this recipe — if you don't have any on hand, fresh parsley would be a good substitute.
- This dish can be enjoyed warm or as a cold pasta salad. Once cooked, allow it to cool in the refrigerator if you prefer a chilled version.
In summary, making Marinated Tomato, Zucchini, Pine Nut, and Ricotta Pasta is an enjoyable experience that yields a delicious and satisfying meal. With minimal ingredients and preparation time, you can whip up a restaurant-quality dish that your family and friends will love. Feel free to experiment with the ingredients and make this versatile recipe your own!
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 450kcal | 18% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 77g | 21% |
| Fiber 6g | 15% |
| Sugar 9g | 9% |
| Fat | |
| Fat 27g | 31% |
| Saturated 3.14g | 10% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 40mg | 7% |
| Vitamin B1 0.91mg | 76% |
| Vitamin B2 0.53mg | 41% |
| Vitamin B3 8mg | 49% |
| Vitamin B6 0.47mg | 28% |
| Vitamin B9 260ug | 64% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 44% |
| Vitamin E 2.00mg | 13% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.56mg | 0% |
| Iron, Fe 4.39mg | 40% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 320mg | 25% |
| Potassium, K 880mg | 26% |
| Selenium, Se 55ug | 99% |
| Sodium, Na 22mg | 1% |
| Zinc, Zn 2.71mg | 25% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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