15 mins Prep, 15 mins Cook Time, Serves 8
Ingredients:
- 22 ounces fettuccine
- 21.2 ounces zucchini squash
- 1/2 cup shredded parmesan
- 1/2 cup toasted flaked almonds
- 2 cloves garlic, crushed
- 1 bunch basil, leaves picked
- 21.2 ounces cherry tomatoes
- 4 tablespoons balsamic glaze
- 26.5 ounces light ricotta
- 1/2 cup sliced pitted Kalamata olives
- 5.3 tablespoons extra virgin olive oil, reserving 1 teaspoon
Method:
Step 1: Boil the pasta in a large saucepan of boiling water for around 12 minutes or until it's tender. Then, drain the pasta. Set aside half of the cooked pasta to use for lunch the next day
Step 2: While the pasta is cooking, grate the zucchini and then use your hands to squeeze out any excess liquid. For the pesto, blend the zucchini, parmesan, and almonds until finely chopped. Add garlic and three-quarters of the basil, then pulse until combined. Gradually add oil while blending until almost smooth, adding 1/4 to 1/3 cup water if needed. Set aside half of the pesto for tomorrow's lunch.
Step 3: Heat a large frying pan over medium-high heat. Add tomatoes and the reserved oil to the pan, and cook, stirring occasionally, for about 5 minutes until browned and slightly softened. Stir in the glaze and toss to combine. Reserve half of the tomatoes for tomorrow's lunch.
Step 4: Add the remaining pasta to the pan with the remaining tomatoes and toss for 1-2 minutes until heated through and well combined. Serve the pasta in bowls, topping with the remaining pesto, half of the ricotta, half of the remaining basil, and half of the olives. Reserve the remaining ricotta, basil, and half of the olives for tomorrow's lunch. Season with freshly ground black pepper and serve.
Total Cost based on a Walmart shopping cart = $18.98
$2.37 per serve (assuming you have Extra Virgin Olive Oil & Balsamic Glaze in the pantry)
Access over 100 recipes in the TAPfit app, free for 7 days!
For access to the Apple app, click here.
For access to the Google app, click here.
