Linguine with zucchini and carrots in basil cream

Ingredients for 2 servings:

• 1 zucchini
• 2 carrots
• 1 handful of basil, fresh
• Parmesan or Grana Padano
• 100 ml cream
• 100 ml sour cream, possibly more
• olive oil
• salt and pepper
• 200 g pasta (linguine)
• Water (salt water)
• possibly garlic

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Italian – summery

Halve the zucchini lengthwise and slice into thin slices. Peel the carrots and slice diagonally. Fry the carrots first, followed by the zucchini slices for 1-2 minutes, in hot oil. Season with salt and simmer over low heat for about 5-6 minutes. Grate the cheese and add it. Roughly chop the basil and add it as well. Immediately pour in the cream and let it simmer. Then add the sour cream. The sauce should be thick and creamy. Season well with salt and pepper. Cook the linguine (or bavette or spaghetti) according to the package instructions until al dente. Drain and immediately stir into the vegetables. Tip: If you like, you can also add a finely chopped garlic clove to the vegetables.