Summary

Ingredients

• 500 g spahetti
• 2 onion (s), red
• 1 zucchini
• 4 carrot (s)
• 1 yellow pepper (s)
• 5 tablespoon balsamic vinegar
• 1 can tomato (s) (pizza tomatoes)
• 0.5 ½ cup tomato (s), dried, pickled in oil
• 1 clove garlic
• 100 ml cream
• 1 handful fresh basil
• 6 tablespoon olive oil
• Salt and pepper, from the mill

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Instructions

1. Quarter, core and wash the pepper and cut lengthways into thin strips. Wash the zucchini, quarter lengthways, cut out the stones and slice lengthways into strips with a peeler. Peel the carrots and also use the peeler to slice them into strips. So the worst is over!
2. Bring plenty of water to the boil, season with salt and cook the spaghetti until al dente according to the instructions on the packet. In the meantime, peel the onions and cut into wedges. Put 4 tablespoons of oil in a hot pan and fry carrot strips, zucchini strips, bell pepper strips and onion wedges for 5 minutes, turning frequently. Deglaze with balsamic vinegar, season with salt and pepper and remove from heat.
3. Finely chop the garlic clove and the sun-dried tomatoes and fry them in the remaining oil in a small saucepan. Add the pizza tomatoes, season with salt and pepper and simmer for 5 minutes. Chop the basil and add to the sauce with the cream. Puree briefly. Drain the pasta, mix with the vegetables and sauce and serve immediately.
4. If not all people should be present to eat at the same time, which happens from time to time, simply leave the pasta, vegetables and sauce separate, then the pasta will not muddy through.