Linguine with summery zucchini, tomato and persimmon sauce

Ingredients for 2 servings:

• 250 g zucchini
• 350 g tomatoes
• 1 persimmon or Sharon
• 100 ml juice or wine
• 300 g pasta (linguine)
• 1 tsp, heaped thyme
• 1 tsp, heaped oregano
• Salt
• Paprika powder
• curry powder
• 1 half onion(s)
• olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

a wonderfully summery, light and healthy meal for carefree feasting

First, peel the onions and chop them into small cubes. Then add them to a pan with hot olive oil and sauté until golden brown. In the meantime, prepare the remaining vegetables and the persimmons. To do this, wash everything, cut the zucchini into strips and the tomatoes into large cubes. The persimmon has a relatively tough skin; if you don’t like it, you can peel this vitamin bomb. I personally really like the skin, so I leave it on so it has a bit of a bite later. With or without the skin, the persimmon still needs to be cut into small pieces. Once the onions are browned, add the zucchini and bring the water to a boil for the linguine. After frying briefly, deglaze the zucchini with a splash of juice or wine and then add the tomatoes. The thyme and oregano can also be added to the pan. Now it’s time to add the linguine to the pot. Just before they’re cooked, add the persimmons to the vegetables and season with a little salt, paprika, and curry powder. And there you have it: your healthy, light, and summery gourmet meal. Tip: You can easily make noodle nests by wrapping about 10-15 noodles around a fork, placing them on the sauce, and simply peeling them off.