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🍝 Penne with Fresh Tomato and Zucchini Sauce

451 kcal · 30 min · 4 servings

Ingredients

• 400 g Penne
• 500 g Tomatoes
• 2 Garlic Cloves
• 2 small Zucchini
• 1 Bunch Basil
• 0.125 l Vegetable Broth (from the jar)
• 50 g grated Parmesan
• Salt
• Pepper

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Pour boiling water over the tomatoes briefly.
3. 3. Immediately shock the tomatoes in a bowl of cold water.
4. 4. Peel the skin off the tomatoes.
5. 5. Cut the tomatoes into eight wedges.
6. 6. Remove the seeds from the flesh.
7. 7. Finely chop the tomato flesh.
8. 8. Wash the zucchini.
9. 9. Trim the ends off the zucchini.
10. 10. Halve the zucchini lengthwise.
11. 11. Cut the zucchini halves into sticks.
12. 12. Wash the basil.
13. 13. Pick the leaves off the stems.
14. 14. Set a few nice leaves aside for decoration.
15. 15. Finely chop the rest of the basil.
16. 16. Cook the zucchini sticks in the vegetable broth for 8 minutes.
17. 17. Drain the zucchini.
18. 18. Warm the chopped tomatoes with the chopped basil in the remaining broth.
19. 19. Peel the garlic clove.
20. 20. Press the garlic into the tomato mixture.
21. 21. Cook the penne pasta in plenty of salted water according to the package instructions.
22. 22. Drain the pasta.
23. 23. Divide the pasta onto the plates.
24. 24. Top with the zucchini.
25. 25. Pour the hot tomato sauce over it.
26. 26. Sprinkle with Parmesan.
27. 27. Garnish with the reserved basil leaves.

Nutrition per serving

• kcal: 451
• Protein: 20 g · Fett/Fat: 6 g · Carbs: 78 g