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Creamy Ricotta Pasta Salad


Prep Time: 10 mins.

Cook Time: 20 mins.

Serves: 4

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Ingredients




Method


  1. Preheat oven to 220°C / 200°C fan-forced. Toss zucchini with olive oil in a roasting pan. Season with salt. Roast for 10 minutes. Add cherry and yellow baby tomatoes to pan and roast for a further 10 minutes or until tomatoes just collapse and zucchini is tender. Remove from oven. Cool.
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  3. Meanwhile, cook pasta according to packet instructions for 12 minutes or until tender. Drain well.
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  5. Whisk ricotta, basil pesto and water in a bowl.
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  7. Combine pasta, zucchini mixture, pesto ricotta and olives in a large bowl. Serve sprinkled with parmesan and basil leaves
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