Penne with zucchini, pine nuts and Parmesan

Ingredients for 2 servings:

• 250g penne
• 3 tbsp pine nuts
• 400 g zucchini
• 1 small onion(s)
• 4 garlic cloves
• 75 g Parmesan
• 5 tbsp balsamic vinegar, red
• 4 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a light summer dish

Roast the pine nuts in a pan without fat. Wash the zucchini, halve if desired, and then cut into approximately 3 mm thin slices. Peel the onion, halve it, and also cut into approximately 3 mm thin slices. Peel the garlic and chop very finely. Heat olive oil in a pan. Sauté the onions, garlic, and zucchini in it and fry the vegetables on low heat until al dente or soft, depending on your taste. The vegetables should not be swimming in their own juices; these should have evaporated completely. If necessary, increase the frying temperature. At the end of the cooking time, add the balsamic vinegar and reduce it; for this, increase the heat to the highest setting. Season with salt and pepper. Grate the Parmesan cheese. Cook the pasta in salted water until al dente, then drain. Mix the vegetables, some of the Parmesan cheese, and the pine nuts into the pasta. Serve with the remaining Parmesan cheese.