Patisson Ratatouille with Pasta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 teaspoons vegetable oil
- 1 onion (s)
- 1 clove garlic
- 500 g pumpkin (se) (patisson squash)
- 1 red pepper
- 1 zucchini
- 250 g tomato (s), passed
- 150 ml water, hot
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 pinch sugar
- 2 teaspoons Provence herbs
- 150 g pasta, preferably linuine or taliatelle
- Parmesan
Print Recipe
Pin Recipe Instructions
- Skin and finely dice the onions and garlic. Wash and clean the remaining vegetables, peel the pumpkin and cut or dice everything into bite-sized, small pieces.
- Heat the oil in a pan and sauté the onions with the garlic until translucent. Add the remaining vegetables and stew for about 3 minutes. Deglaze with the tomatoes and add the hot water. Cook the vegetables in the sauce until they are al dente. Then season with salt, pepper, herbs and a little sugar.
- At the same time, cook the pasta in salted water.
- Arrange everything together on plates and sprinkle with parmesan.
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