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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.