Summary

Ingredients

• 350 g spahetti
• 2 tablespoon olive oil
• 1 medium zucchini
• 2 cloves garlic, finely diced
• 200 ml cream
• 200 g parmesan, rated
• 1 tablespoon mark (vegetable pulp), alternatively tomato paste
• Seasoned Salt
• some cherry tomato (s)
• 0.5 ½ sprig rosemary

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Instructions

1. Cook, drain and drain the spaghetti according to the instructions on the packet.
2. Meanwhile, cut the zucchini into slices or strips and dice the garlic. Heat the olive oil in a saucepan on medium heat and sauté the zucchini while stirring until it is almost soft. Add the diced garlic and sauté briefly. Not too long and too hot, otherwise it will be bitter. Pour in the liquid cream and add the grated Parmesan. Add the vegetable pulp and stir again. Now put the rosemary in the sauce and remove it just before serving. Simmer a little until the sauce thickens. Stir every now and then.
3. Halve the tomatoes and at the very end, about 1-2 minutes before serving, let them steep in the sauce.
4. Serve the pasta with the sauce.
5. This recipe was created by my 10-year-old son Jakob during our camping holiday in Italy. High in calories, but delicious!