Vegetable pasta

Zucchinis and tomatoes are the main feature of this pasta dish.

Preparation & Cooking time: 40 minutes
Difficulty: Easy
Servings: Makes 4 servings - Cannot be frozen


400 g cherry tomatoes, halved
olive oil
400 g spaghetti
2 zucchinis shaved into ribbons
1 tbsp chopped herbs, e. g. parsley, basil, thyme
freshly ground black pepper
1 tbsp extra virgin olive oil


1. Heat the oven to 200°C (180° fan).

2. Place the tomatoes in a roasting tin or baking dish in a single layer. Drizzle lightly with olive oil and roast for 15-20 minutes until just tender, but still holding their shape.

3. Cook the pasta in plenty of boiling, salted water according to the packet instructions, until 'al dente'. Add the  zucchini ribbons for the last 2 minutes of cooking time.

4. Drain the pasta and  zucchini in a colander.

5. Add the tomatoes and herbs to the spaghetti and gently toss until combined. Season to taste with salt and pepper.

6. Divide between 4 warm serving bowls and drizzle with olive oil.

You can add any cooked vegetables to the pasta with the tomatoes.