Zucchini – Piccata on Tomato Compote with Rocket Pesto and Noodles

Summary

Ingredients

• 1 zucchini
• 2 egg (s)
• 80 g parmesan, freshly rated
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 8 tomato (s)
• 1 sprig thyme
• salt
• pepper
• sugar
• 400 g pasta
• 100 ml olive oil
• 1 bunch rocket
• 2 tablespoon pine nuts
• 1 clove garlic
• 2 tablespoon parmesan, freshly grated

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Instructions

1. Clean the zucchini and cut into ½ cm thin slices. Whisk the eggs in a bowl, add the parmesan and mix. Turn the zucchini slices in it and fry them in a non-stick pan on both sides with a little olive oil (1 minute each). Spice up.
2. Peel the onion and cut into cubes. Peel off the garlic and press down a little. Clean the tomatoes, remove the stalk, quarter, cut out the seeds and roughly dice. Put the onion and garlic in a saucepan with the oil to brown until golden. Add tomatoes, peel off the thyme, cut a little and add to it. Let it sauté briefly and season with salt, pepper and a little sugar.
3. Cook the pasta according to the instructions on the package.
4. Clean and wash the rocket and spin dry again. Roast the pine nuts in a pan without oil until golden and allow to cool again. Peel the garlic. Roughly chop the rocket and mix briefly with the oil. Add the pine nuts, garlic and parmesan and mix again.
5. Serving.