Zucchini Pasta with Slow Roasted Tomatoes, Olives and Herb Ricotta

. January, 2017
Photography by Kelly Gibney.
Zucchini Pasta with Slow Roasted Tomatoes, Olives and Herb Ricotta

Zucchini strands stand in perfectly for traditional pasta in this delicious summer dish. 

Serves: 2


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. 


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.