Light, filling vegetable noodles

Ingredients for 2 servings:

• 120 g pasta
• 1 onion(s)
• 2 garlic cloves
• 1 tsp olive oil
• 2 small zucchini
• 300 small mushrooms, fresh
• 2 large beefsteak tomatoes
• 2 tbsp sour cream
• 2 tbsp Parmesan, grated
• Salt and pepper, freshly ground black
• Thyme, finely shredded, or other Italian herbs of your choice

Instructions

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

Zucchini, mushrooms, tomatoes and pasta – juicy but light!

Cook the pasta in salted water according to the package instructions. Finely dice the onion, fry with the crushed garlic cloves and the olive oil in a nonstick pan over low heat until translucent. In the meantime, wash the zucchini, remove the stems and flower ends, and cut into strips or sticks to suit the pasta shape. Add to the onions and cook for a few minutes. Clean the mushrooms and quarter or halve them. Increase the heat of the pan and fry the mushrooms briefly, stirring. Wash the tomatoes, finely dice them, and mix them with the sour cream, Parmesan cheese, and the cooked and drained pasta. Season to taste with salt and pepper and a little thyme or other Italian herbs. If you stick to the specified quantities, this is a light and quick dish for two.