You had me at pasta. A lighter way to enjoy pasta in just 20 minutes, you're welcome.
Prep: 10 min
Cook: 12 min
200g grape tomatoes, halved
1 zucchini, cut into 1.5cm dice
120g chickpea, red lentil or spelt pasta
½ bunch broccolini, trimmed, cut into 4cm lengths
½ cup fresh basil leaves
1 tbs extra-virgin olive oil
2 tsp lemon juice
¼ cup ricotta or cottage cheese
1. Preheat oven to 180ºC/160ºC fan forced. Line a baking tray with baking paper. Place tomatoes and zucchini on tray and lightly spray with oil. Roast for 10 minutes or until tomatoes are just wilted.
2. Meanwhile, cook pasta in a saucepan of lightly salted water following packet instructions or until al dente. Add broccolini for last 2 minutes of cooking time. Drain. Return to saucepan.
3. Add tomatoes, basil, oil and juice to pasta and toss to combine. Season with salt and pepper. Serve topped with ricotta.
Recipe formulated for HUSTL. HEALTH.
Created by ®Chrissy Freer