Ingredients (serves 2)
- 200g pasta
- 10 mushrooms
- 12 cherry tomatoes
- 1 medium zuchinni
- 1 clove garlic
- 1tsp dried oregano
- 3/4 cup fresh basil
- 2tbs pine nuts
- 1/3 cup shredded cheese
Method
- Cook the pasta in a large saucepan of boiling water according to packet instructions or until al dente. Drain and keep warm.
- Heat a large non-stick pan over medium heat. Add pinenuts and toss continuously for 2 minutes until lightly brown; remove from pan and set aside.
- In the same pan, heat the oil then add garlic, zucchini, mushrooms and 1 teaspoon of oregano; cook for 2 minutes. Add the tomatoes, salt and 1/2 cup basil; cook for a further 2 minutes.
- Add the pasta to the pan and mix well cook for an additional minute. If the mixture looks dry, add a few tablespoons of water to moisten it. Transfer pasta to serving bowls and crumble with ricotta, pinenuts, oregano and the remaining basil.
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