in Italy

Pasta with zucchini and carrot sauce

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Ingredients for 2 servings:

  • 250 g pasta (e.g. spirelli)
  • 1 medium-sized zucchini (approx. 300 g)
  • 4 carrots (approx. 300 g)
  • 1 onion(s)
  • 1 garlic clove(s) (or garlic powder from the jar)
  • ½ cup crème fraîche with herbs
  • 2 tbsp fat for frying
  • 1 tsp vegetable broth, instant
  • pepper
  • some water

Instructions

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

wonderfully light, fresh summer sauce for pasta

Cook the pasta according to the package instructions. Meanwhile, heat the oil in a pan and sauté the finely diced onion and garlic. Wash and trim the zucchini and carrots, then cut them into small pieces. Add them to the pan and sauté briefly. Add a little water and the broth, cover, and simmer for a few minutes over medium heat until the vegetables are tender. Stir in the crème fraîche and season with pepper. Serve with the pasta.

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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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