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
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.
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.
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.
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