Foodie Tuesday – Ricotta, Zucchini & Basil Pasta

pasta body fusion

Our Health and Wellness bloggers, Kat and Ash from Body Fusion are back to share one of their favourite recipes

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Hello In the Cover readers,

We are excited by the warmer weather and feeling great with all the fresh spring foods that are now around – we hope you are too! The recipe we are sharing with you today is one of our and our clients favourites – Ricotta, Zucchini & Basil Pasta Salad.

Three reasons why we love this recipe: 

  1. High in calcium: the ricotta cheese provides some highly bioavailable calcium and the broccoli adds a plant source of calcium! Important for growing bones/teeth and maintaining bone mass especially in ladies over the age of 55 or after menopause due to a drop in the protective hormone estrogen.
  2. High in fibre: wholewheat pasta, chickpeas and the insoluble fibre from vegetables delivers prebiotics to the gut. This helps feed the healthy bacteria that live in our intestines, promoting a healthier immune system, helping ease constipation and lowering cholesterol.
  3. Low in glycaemic index: padding out the pasta with lots of vegetables and beans means the carbohydrates from the pasta will be delivered in a nice slow way, giving sustaining energy and limited spikes in blood sugar.

IT IS FAMILY FRIENDLY! (Tried and tested on kids – of all ages!) 


Ricotta, Zucchini & Basil Pasta

Makes: 4 servings
Prep time: 20 mins
Cooking time: 30 mins


  • 1 cup of dry spiral pasta
  • 1 x tin chickpeas, drained
  • 1 tbls olive oil
  • 3 medium zucchini, thinly sliced
  • 2 large broccoli heads, cut into florets
  • 3 cups cherry tomatoes, halved
  • ¾ cup reduced fat smooth ricotta cheese
  • 3 tbls pine nuts
  • 1 bunch basil leaves

What to do:

Bring 2 cups of water to the boil, add pasta and cook until al dente (approx. 15 mins). Drain and set aside.

In a large frying pan add 2 tsp olive oil and cook zucchini, broccoli until tender. Add the cherry tomatoes and cook for another 2 minutes or so.

Add pasta, chickpeas & ricotta to the pan, adding 2 – 3 tbls water to form a smooth textured sauce.

Serve each plate ¼ of the pasta mixture, top with pine nuts & basil leaves.

*TIP: Cook a double portion and have as a cold salad the next day !

For more recipes and personalised ways to improve your health, visit or call us today!
Wishing everyone health & happiness
Kat & Ash

Kate and Ashleigh from Body Fusion

Body Fusion
Address: 221 Longueville Rd Lane Cove, New South Wales, Australia
Phone: 0410 533 213
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Email: [email protected]
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Twitter: @Body_Fusion_

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