Summary

Ingredients

• 400 g zucchini
• 400 g carrot (s)
• 200 g sheep cheese
• 2 cloves garlic, crushed
• 150 ml chicken broth
• Herbs, Italian, Dried
• salt
• pepper
• olive oil
• Tabasco, greener
• noodles

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Instructions

1. Coarsely grate the zucchini and carrots and sauté them in a pan with some hot olive oil. Add garlic (amount to taste), dried Italian herbs and deglaze with the chicken stock. Simmer covered over a low heat for about 5-10 minutes.
2. In the meantime, cook the pasta according to the instructions on the packet (e.g. linguine or spaghettini).
3. Crumble the sheep`s cheese and mix it with the sauce. Season with salt, pepper and green tabasco (which is hardly spicy).
4. Now mix the pasta and sauce and serve hot.
5. Tip: Instead of sheep`s cheese, salmon, which I fry at the beginning, put aside and then only cook again at the end, also tastes good. Then fish stock is delicious instead of chicken broth.