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.

Ingredients:

Sauce:

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

Pasta:

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

Method:

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.

YUM!

Ally x