One Pot Pasta with Zucchini, Tomatoes and Parmesan

Ingredients for 4 servings:

• 600 ml water
• 500 g tomatoes, e.g. E.g. cocktail tomatoes
• 1 tbsp vegetable stock powder
• 300 g macaroni, penne or spaghetti
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 m.-large zucchini
• 2 small chili peppers, dried
• 1 tsp basil pesto or paste
• 20 basil leaves, some of which you set aside for garnishing
• 50 g Parmesan, freshly grated
• 50 g cream cheese
• cream if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

First: The ingredients are listed in the order they are prepared. Bring the water to a boil in a suitably sized pot with a lid. Cut a cross into the tomatoes, add them briefly to the water, remove them, and peel them. Cut out the stem ends and finely chop the flesh. Alternatively, use peeled canned tomatoes with the liquid. Season the cooking water with granulated vegetable stock. Add the macaroni. Reduce the heat and stir. Peel and dice the onion and add it. Peel the garlic and press it through a garlic press. Dice the zucchini and add it with the chopped tomatoes, and stir. Crumble the dried chili peppers between your fingers and add them (careful: you may need to wear gloves because they’re hot!). Add the roughly chopped basil paste or pesto and basil leaves and stir. Season with salt and pepper. Cook everything until the pasta is al dente. Then remove from the heat. Now stir in the grated Parmesan and cream cheese until the liquid reaches the desired consistency. If desired, refine with cream and season to taste. Arrange on plates and serve garnished with basil leaves. Tip: Vary the vegetables according to the season, e.g. mushrooms, peas, bell peppers, broccoli, spring onions. For a festive version, add 200g of shrimp or salmon. Note: In my own experience and after several attempts, my favorite pasta tastes better when added to the boiling liquid. Then turn the heat down, add the remaining ingredients and stir occasionally. Depending on the type and quality of pasta, the amount of liquid may need to be increased during cooking. If there is still some liquid in the pot at the end of the cooking time, you can thicken it with Parmesan cheese and/or cream cheese, if desired.