As the family munchies on takeaway pizza – a weekend favourite – I’ve whizzed up Jenny Ross’ Sunshine Pasta.
A lovely refreshing and filling meal to finish off a warm day.
4 Heirloom tomatoes (straight from the garden)
1 red capsicum
1 tsp. raw honey
1/4 cup extra-virgin olive oil
1 tsp. sea salt
8 cups of zucchini and yellow squash julienned (I used 2 zucchini’s as it was only me having the pasta and there is still plenty of left overs)
1 cup corn kernels
1 cup shredded carrots
1 cup diced tomatoes
Place all the sauce ingredients into the blender, except the oil, and blend until smooth. Drizzle in the olive oil while blending to emulsify. Makes 2 cups of sauce – you can refrigerate left overs for a couple of days.
To finish, toss the pasta ingredients with 1 cup of sauce (I used a little less as I did not use 8 cups of zucchini) until well coated and serve. I topped mine with Raw Parmesan Cheese and a sprinkle of chilli (of course)!
You can top with anything else you like.