Pasta with Tomato, Courgette and Carrot Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 medium zucchini
- 3 medium carrot (s)
- 1 clove garlic
- 1 medium onion (s)
- 1 packet tomato (s), happened
- 1 tablespoon olive oil
- 1 packet pasta, approx. 300 g
- 2 tablespoon vegetable broth
- salt
- pepper
- Herbs, Italian
- Basil, fresh
Print Recipe
Pin Recipe Instructions
- Chop the zucchini and carrots with a grater. Dice the onion.
- Add water for the required amount of pasta and salt as soon as it boils. Cook the pasta until al dente according to the instructions on the packet.
- Fry the zucchini and carrots in a little oil. Shortly afterwards add the onion and fry with it. When translucent, squeeze and add the garlic. The temperature shouldn`t be too high or the garlic will burn and become bitter. Deglaze with the tomatoes. Season and refine the sauce with vegetable stock, salt, pepper, Italian herbs and fresh basil.
- Serve the sauce with the cooked pasta.
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