Mom's French spaghetti

Ingredients for 3 servings:

• 2 zucchinis
• 5 tomatoes
• 2 bell peppers, yellow
• 1 cup crème fraîche
• 2 cloves garlic
• 1 pack of bacon cubes
• n. B. Vegetable stock powder
• 250g spaghetti
• e.g. fresh basil
• Parsley, fresh
• e.g. salt and pepper
• e.g. Parmesan, freshly grated
• n. B. Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the zucchini into thin semicircles, the peppers into thin strips, and the tomatoes into wedges. Cook the spaghetti in plenty of salted water until al dente. Fry the bacon cubes in a pan with a little oil. Add the zucchini and peppers and sauté briefly. Add a little water, as well as the vegetable stock powder, and let everything simmer. When the zucchini and peppers are slightly soft, add the tomatoes and crushed garlic. If necessary, add a little more water to create a sauce. Add fresh, torn basil and chopped parsley. Season with salt, pepper, and perhaps a little more vegetable stock powder. Drain the cooked spaghetti and toss in the crème fraîche. To serve, ladle the spaghetti into deep plates, top with the vegetables, and sprinkle with Parmesan cheese. This dish is wonderfully light and refreshing, especially in the warmer months. Because, as we all know, food is a feast for the eyes, I recommend using only yellow peppers to create a beautifully colorful dish. Vegetarians can simply leave out the bacon.