Summer Pasta with zucchini, ricotta and basil
A fresh and delicious Summer pasta with zucchini, ricotta and basil. You'll love it for weekday dinners and alfresco parties with friends.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 oven dish
- 1 medium pot
- 1 large bowl
Ingredients
- 400 gr Fusilloni or regular fusilli
- 2 medium courgettes
- 250 gr ricotta
- 2 handfuls fresh basil or frozen we are using some we previously froze
- 7 black olives
- 7 Belmorso sundried tomatoes
- parmesan cheese
- salt and pepper
- Belmorso Extra Virgin Olive Oil
- Saporoso balsamic vinegar of Modena
Instructions
- Wash, peel and cut your zucchini into medium cubes or triangles.
- Transfer to a dish, season and drizzle with EVOO. Bake in a pre-heated oven for 40 to 50 minutes.
- In the meantime, you can take your sundried tomatoes and olives and cut them. Put them into a bowl for later.
- 15 minutes before your zucchini are due to be ready you can start boiling the water for your fusilli. Don't forget to salt it generously.
- Then add the fusilli or fusilloni to boil, following the packaging instructions. I'd suggest you leave it 2 minutes less than what is says, as we want them to be aldente.
- Take the courgettes out of the oven.
- Drain the fusilli and transfer to a large bowl. Season and drizzle plenty of EVOO.
- Leave the fusilli to cool for 15 minutes, then add the basil and mix.
- It's now time to make your summer healthy pasta salad. Gather all ingredients around you.
- Add the zucchini.
- Next add the ricotta broken into pieces.
- Drizzle some Saporoso balsamic vinegar of Modena, about 2 tablespoons.
- Add the sundried tomatoes and olives and mix everything.
- Take your summer garden pasta to the table and serve. Buon appetito!
Notes
Don't be put off by the long cooking time. If you cook the zucchini ahead of time, the actual cooking of this pasta salad is a fairly quick one