Try this creamy pasta salad recipe made with ricotta and roast vegetables. A great way to use up leftover roast veggies too!
Ingreadient:
- 2 zucchini, halved lengthwise, sliced
- 1 tbsp olive oil
- Pinch sea salt flakes
- 250g cherry tomatoes
- 250g yellow baby tomatoes
- 300g large spiral pasta
- ½ cup (150g) Perfect Italiano™ Ricotta
- ⅓ cup basil pesto
- 2 tbsp warm water
- ⅓ cup pitted Kalamata olives, sliced
- ⅓ cup (35g) Perfect Italiano™ Traditional Parmesan Grated
- Baby basil leaves, to serve
Direction:
- 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
