Tomato Zucchini Penne with Pesto
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Adding a little bit of sugar complements the fresh and earthy flavours of the pesto. For a balanced meal, add a protein source, such as grilled chicken, tofu, or chickpeas. Makes 6 servings.
Ingredients
| Whole wheat penne pasta | 2 cups (500 mL) dry pasta |
| Fresh basil | 1 cup (250 mL) |
| Olive oil | 1 tsp (15 mL) |
| Garlic, minced | 2 cloves |
| Sugar | 1 tsp (5 mL) |
| Parmesan cheese, grated | 1 tbsp (15 mL) |
| Ricotta cheese | 1/4 cup (50 mL) |
| Zucchini, sliced | 1 medium zucchini |
| Water | 1 tbsp (15 mL) |
| Salt | 1/2 tsp (2 mL) |
| Cherry tomatoes, quartered | 1 cup (250 mL) |
Instructions
- In a large pot of boiling salted water, cook pasta according to the package directions until "al dente" (tender but firm). Drain well; transfer to larger serving dish.
- In a food processor or blender, combine basil, oil, garlic, and sugar. Blend in Parmesan and ricotta. Set aside.
- Place zucchini in large casserole dish with 1 tbsp of water and microwave for 3 minutes on high, drain.
- Add zucchini, pesto and salt to pasta, toss well. Garnish with cherry tomatoes.
