Creamy pasta without cream

Ingredients for 2 servings:

• 250 g pasta of your choice, possibly whole wheat pasta
• Salt water with 2 tbsp salt
• 1 large zucchini
• 3 tomatoes
• 1 onion(s)
• 100 g Parmesan (Parmigiano Reggiano) or Grana Padano
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

becomes super creamy, with few calories

For the pasta, bring a pot of water to a boil and add 2 tablespoons of salt. Yes, really. The pasta water should taste about as salty as seawater. Peel the onion and finely dice it. Heat a pan with the olive oil. When the oil is hot, add the diced onion. Wash the zucchini and also finely dice it. Once the onions are slightly translucent, add the diced zucchini. Wash the tomatoes and also dice them. Once the zucchini is slightly translucent, add the diced tomatoes. Sauté everything together, stirring the vegetables frequently so the tomatoes “melt.” Once the water boils, add the pasta and cook according to the package instructions. Now comes the important part: Don’t drain the pasta completely, but reserve about 5 tablespoons of the pasta water and add it to a large bowl with the pasta. Then add the Parmesan or Grana Padano and mix the pasta water with the pasta and cheese. This creates a smooth, creamy consistency. Finally, add the vegetables and fold everything in well.