Zucchini and Tomato Pasta Bake
Zucchini and tomato pasta bake is a recipe with fresh ingredients from the fruit-vegetable category. Try this and more recipes from Spoonsparrow!
Ingredients
- 400 g macaroni
- Salt
- 500 g tomatoes
- 400 g small zucchini
- 2 Garlic cloves
- 1 red chili pepper
- 1 tsp chopped rosemary needles
- 1 tsp grated lemon zest
- 1 tbsp capers
- 125 g mozzarella
- 125 g Gorgonzola cheese
- olive oil (for greasing the dish)
- basil (for garnish)
Instructions
-
1.
Cook the pasta in plenty of boiling salted water until very al dente, drain, rinse with cold water and let it drain.
-
2.
Preheat the oven to 180°C (356°F) fan‑fry setting.
-
3.
Wash, peel, and dice the tomatoes and zucchini. Peel and finely chop the garlic. Wash, deseed, remove white membranes from the chili pepper, and cut into fine cubes. Then mix the pasta with tomatoes, zucchini, rosemary, garlic, chili, lemon zest and capers, seasoning lightly with salt.
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4.
Dice both cheeses and fold them loosely into the pasta mixture. Shape decorative nests and place in a greased baking dish. Bake in the preheated oven for about 15 minutes until nicely browned. Serve garnished with basil.
