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.
