Summary

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

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Instructions

1. 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.
2. 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.
3. At the same time, cook the pasta in salted water.
4. Arrange everything together on plates and sprinkle with parmesan.