Healthier Pan-fried Tomato & Zucchini Pesto Fettuccine

11 Ingredients

Number of servings

625grams Woolworths fettuccine
600grams zucchini
1/2 cup shredded parmesan
1/2 cup flaked almonds, toasted
2 cloves garlic, crushed
1 bunch basil, leaves picked
600grams cherry tomatoes
1/4 cup balsamic glaze
750grams Woolworths light ricotta
1/2 cup pitted Kalamata olives, sliced
1/3 cup extra virgin olive oil, reserving 1 tsp

Nutrition per serving

29% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Switch up your go-to pasta dish with delicious pan-fried tomato and zucchini pesto fettuccine. It's healthier and budget-friendly!

Method

Step 1 of 4

Cook pasta in a large saucepan of boiling water for 12 minutes or until tender. Drain. Reserve half of the cooked pasta for the next day’s lunch.

Step 2 of 4

Meanwhile, grate zucchini. Using your hands, squeeze out any excess liquid. To make pesto, process zucchini, parmesan and almonds until finely chopped. Add garlic and three-quarters of the basil and then pulse until combined. Add oil and process until almost smooth, adding 1/4-1/3 cup water. Reserve half of the pesto for the next day’s lunch.

Step 3 of 4

Heat a large frying pan over medium-high heat. Add tomatoes and reserved oil to pan and cook, stirring occasionally, for 5 minutes or until browned and softened slightly. Add glaze and toss to combine. Reserve half of the tomatoes for next day’s lunch.

Step 4 of 4

Add remaining pasta to remaining tomatoes in pan and toss for 1-2 minutes or until heated and combined. Spoon into bowls. Top with remaining pesto, 1 tub ricotta, half of the remaining basil and half of the olives. Reserve remaining ricotta, remaining basil and half of the olives for next day’s lunch. Season with freshly ground black pepper. Serve.