Mix 2 tablespoons of pesto, parmesan and ricotta and season with salt and pepper. Wash, clean and slice the zucchini. Wash the tomatoes. Peel garlic and cut into thin slices.
Wash the basil, shake dry and cut the leaves of 2 stems into thin strips. Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a pan. Fry the zucchini slices for 4-5 minutes, turning them until golden brown.
Add the tomatoes, basil strips, caper apples and garlic to the pan and fry for about 3 minutes, turning. Season with salt and pepper. Add zucchini again, deglaze with balsamic cream, bring to the boil briefly and set aside.
Drain the pasta, rinse briefly in cold water and allow to drain. Fill the noodles with the pesto cream. Arrange lukewarm vegetables and filled noodles. Drizzle pasta with remaining pesto and garnish with basil leaves.