John Myers
Ingredients for 12 servings:
- 500 g pasta (fusilli) or other pasta
- 500 g carrot(s)
- 500 g tomatoes
- 1 small zucchini
- 100 ml rapeseed oil
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Pasta with garden vegetables from the 8th month
Cook the pasta in unsalted water according to the package instructions. Peel and finely chop the carrots, wash and slice the zucchini. Boil the carrots and zucchini in a little water for 20 minutes. Make a cross-shaped cut in the tomato skin, pour boiling water over it, and peel off the skin. Once everything is cooked, combine all the ingredients in a large pot and add the oil. Now roughly chop with a hand blender until it reaches the desired consistency. Tip: I then fill the portions into freezer bags and freeze everything. When reheating, I add a little fennel tea to prevent it from becoming too solid.
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