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Zucchini – Pasta alla Exuna

updated

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Ingredients for 4 servings:

  • 400 g pasta
  • 1 large onion(s)
  • 1 zucchini
  • 1 can beans (chili beans)
  • 1 can of vegetables (Mexico mix)
  • 8 cocktail tomatoes
  • 200 g tomato sauce with basil
  • ½ tsp mustard
  • 1 dashes lemon juice
  • oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

colorful and healthy

Cook the pasta until al dente. Roughly dice the onion and fry in a little oil in a hot pan until translucent. Slice and quarter the zucchini, add to the onions, and fry. Drain the beans well in a sieve (rinsing them with water once) and stir them in. Drain the other canned vegetables, stir them in, and heat briefly. Quarter the tomatoes. Now combine the drained pasta with the tomatoes and vegetables in the pan and pour in the tomato sauce. Bring to a boil, season with salt, lemon juice, and mustard, stir everything together thoroughly, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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