Pasta with zucchini and corn sauce

Ingredients for 4 servings:

• 2 large zucchini
• 1 can of corn
• 2 bunch basil, chopped
• 2 tbsp oregano
• 1 tbsp lemon juice
• 1 can of tomatoes, chopped
• Herbs of Provence
• salt and pepper
• Tomato paste
• 4 tbsp olive oil
• 300 g tagliatelle or other pasta
• salt water
• 2 cloves garlic
• possibly freshly grated Parmesan

Instructions

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

delicious tomato sauce with zucchini and corn, suitable for leftovers

Heat the olive oil in a pan. Quarter the zucchini and cut into thin slices. Add the slices to the pan and fry. After about 10 minutes, add the tomatoes and simmer. Now press the garlic and add it. Drain the corn and add it to the pan. Add the lemon juice, basil, and oregano and simmer over low heat for about 15 minutes. Meanwhile, cook the pasta in salted water. Finally, season the sauce with a little tomato paste, salt, pepper, and, if using, herbes de Provence. Add the cooked pasta to the pan and mix well. It tastes best sprinkled with fresh Parmesan cheese.