Pasta with pesto and roasted tomatoes

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Vegetarian pasta with pesto and roasted zucchini and tomatoes from the oven

Ingredients

500 gr tomatoes on branch
300 g spaghetti
1 portion pesto (or 1 jar)
2 (small) courgettes
250 g ricotta
splash of olive oil
pepper and salt
fresh basil to garnish

Preparation

Heat the oven to 200 degrees. Cut the zucchini into cubes and place in a baking dish. Drizzle with olive oil and some salt and pepper. Place the dish in the oven for 10 minutes.
pasta pesto 01
pasta pesto 01

pasta pesto 01
Then place the branches with tomatoes on top and roast for another 10 minutes. Meanwhile, cook the spaghetti with a pinch of salt. Then fold the pesto into the spaghetti.
pasta pesto 01
pasta pesto 01

pasta pesto 01
Remove the tomatoes from the oven dish and toss the zucchini cubes through the pasta. Serve the pasta with some ricotta, the roasted tomatoes and some fresh basil leaves.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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