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🍝 Penne with Fresh Tomato and Zucchini Sauce

584 kcal · 30 min · 4 servings

Ingredients

• 500 g Penne
• 1 Zucchini
• 4 Tomaten
• 50 g Pecorino (freshly grated)
• 1 bunch Basilikum
• 4 tbsp White wine vinegar
• 100 ml Vegetable broth
• 3 tbsp Olive oil
• 1 Garlic clove (finely chopped)
• Sea salt
• Pepper (from the mill)

Instructions

1. 1. Fill a large pot with water and add salt. Bring it to a boil.
2. 2. Add the penne pasta to the boiling water.
3. 3. Cook the pasta until al dente, following the package instructions.
4. 4. Thoroughly wash the zucchini.
5. 5. Cut the zucchini in half lengthwise.
6. 6. Slice the zucchini halves into thin rounds.
7. 7. Hold the tomatoes briefly over an open flame or dip them in boiling water for a few seconds.
8. 8. Immediately transfer the tomatoes to cold water.
9. 9. Peel the skin off the tomatoes.
10. 10. Cut the tomatoes into quarters.
11. 11. Remove the core and seeds from the tomato quarters.
12. 12. Dice the tomato flesh into small cubes.
13. 13. Pluck the basil leaves from the stems.
14. 14. Heat oil in a frying pan.
15. 15. Add the zucchini and garlic to the hot pan.
16. 16. Sauté the vegetables briefly.
17. 17. Add the diced tomatoes to the zucchini.
18. 18. Toss the pan to mix everything together.
19. 19. Deglaze the vegetables with vinegar.
20. 20. Pour in some broth.
21. 21. Remove the pan from the heat.
22. 22. Season the sauce with salt and pepper.
23. 23. Allow the sauce to cool down.
24. 24. Drain the pasta in a colander.
25. 25. Plate the pasta onto serving dishes.
26. 26. Pour the cooled vegetable sauce over the pasta.
27. 27. Garnish the dish with fresh basil leaves.
28. 28. Sprinkle grated Pecorino cheese on top.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 584
• Protein: 22 g · Fett/Fat: 13 g · Carbs: 92 g