• Serves 2
  • 20 minutes
  • Difficulty Easy
  • 9 Ingredients


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


  1. Cook the pasta in a large saucepan of boiling water according to packet instructions or until al dente. Drain and keep warm.
  2. 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.
  3. 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.
  4. 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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