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Marinated Tomato, Zucchini, Pine Nut and Ricotta Pasta

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“This quick pasta meal (perfect for Summer) comes from Notebook magazine - January 2008 along with the following notes & tips: * This recipe can be easily adjusted to suit any taste. Substitute basil with oregano and thyme, or use all three for a richer flavour. For colour variation, use yellow and red cherry tomatoes. If cooking for children, use penne, which is easier to pick up with a fork.”

Ingredients Nutrition


  1. Place the tomatoes, garlic, shredded basil, balsamic and 2 tbs of the oil in a small bowl. Season with sea salt and freshly ground black pepper, then set aside for 20 minutes to marinate.
  2. Meanwhile, place the zucchini in a bowl with remaining oil and season with salt and pepper. Gently toss in the oil to coat.
  3. Preheat a char-grill pan on high. Add zucchini and cook for 2 minutes each side or until lightly charred and tender. Transfer to a bowl and set aside.
  4. Cook the pasta in a large saucepan of lightly salted boiling water following packet directions until al dente. Drain well.
  5. Return pasta to the saucepan and add the tomato mixture, zucchini, pine nuts and remaining basil.
  6. Season to taste with salt and pepper and toss to combine.
  7. Divide pasta among serving bowls, serve topped with ricotta and a drizzle of balsamic.

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