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Tomato & Zucchini Pasta

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Whether you think it's a fruit or a vegetable, it doesn't matter - what does matter is that tomatoes are deliciously fresh and full of vitamins and minerals! This dish reminds me of Summer with its vibrant colours and fresh flavours! It's a great excuse to treat yourself and sneak in some mozzarella too... This meal can be thrown together super quick, meaning you have more time to sunbathe, swim and enjoy! It will leave you feeling full and satisfied, without that awful gluggy feeling! 

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Ingredients

Serves: 2

• 2 medium-sized ripe tomatoes
• 2 zucchinis / courgettes
• 1 medium shallot
• ​1 small red capsicum 
• 3 crushed thinly sliced gloves garlic
• 1 1/2 tsp dried marjoram
• Handful fresh basil
• Medium-sized ball of fresh mozzarella
• 50g parmesan cheese
• Drizzle of olive oil
• 2 serves thick cut wholemeal pasta ​
• Salt and pepper to taste

How to

Let's get everything prepared:

• Put a large pot of salted water on an element and bring to the boil (should be about 3/4 full)
• Slice the shallot and the garlic (crush the garlic first to release more of the flavour) 
• ​De-seed and slice the capsicum
• Slice the zucchinis thinly lengthwise (I use a potato peeler to get it into nice ribbons)
• ​Slice one of the tomatoes
• Put the pasta into the boiling water

Once the pasta is on, start cooking the rest of the ingredients:

• ​Heat a large pan to a medium heat
• Add the olive oil and sauté the onions, garlic and capsicum until the onion is going transparent (should take about 5 minutes)
• Add the marjoram and zucchini 
• Cook for a further couple of minutes, stirring occasionally
• Take about 1/4 cup of the pasta water and stir into the pan for to create a bit of sauce
• Grate the parmesan into the pan, mix, then turn off the element

​Check the pasta and combine everything to serve:

• Once cooked, drain the pasta and place into your serving bowls
• Distribute the ingredients from the pan to your serving bowls
• ​Place the slices of tomato over each dish 
• Cut the other tomato in half then grate each half over your dishes (hold onto the skin, so juice from the tomato goes into the dish and you are left with the skin)
• Break up the mozzarella and add
• Garnish with basil, cracked pepper and a drizzle of olive oil 

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