Summer food has a new poster child, and it's this fresh, vibrant and light pasta, wonderful served warm or cold for those backyard dinners.
- 200 g spaghetti
- 300 g cherry tomatoes
- 2 zucchini (courgette), sliced with a vegetable peeler
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic, crushed
- ⅓ cup basil leaves
- ⅓ cup mint leaves
- sea salt and cracked black pepper
- 1 buffalo mozzarella, torn into pieces
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain.
2. While the pasta is cooking, make an incision in each tomato using a small, sharp knife. Tear in half, squeeze out the seeds and discard.
3. Toss the pasta with the tomato, zucchini, lemon juice, olive oil, garlic, basil, mint, salt and pepper. Divide the pasta between serving plates and top with mozzarella to serve.