Recette Crispy Strawberry Bites with Almond Ricotta
A light and flavourful way to ease back into routine
After a very (very) indulgent December, January always brings its big resolutions… and honestly, the first one should be simple: eat more SAVOURA tomatoes. This recipe is perfect for starting fresh, using up leftover veggies from holiday trays, and kicking off 2026 without overthinking dinner. Light cooking, less waste… and one more delicious chapter added to our story of flavour with this Express Cherry Tomato Pasta.
Ingredients
- 350 g penne (or any short pasta: fusilli, farfalle…)
- 2 cups SAVOURA cherry tomatoes (Cerizo or Mini Apéro), halved
- 1 bell pepper (any colour), diced
- 1 zucchini, halved and sliced
- 1/2 cup shredded cheese (blend of mozzarella, parmesan, provolone and gouda)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
Preparation
- Cook the pasta in a large pot of salted boiling water, following package directions.
- Meanwhile, heat the olive oil in a pan over medium heat. Sauté the zucchini, bell pepper and tomatoes for 4 to 5 minutes.
- Drain the pasta, reserving a bit of cooking water.
- Add the pasta to the pan with the vegetables, season with salt and pepper, and loosen with a splash of cooking water if needed.
- Sprinkle with cheese and serve right away.
