Quick zucchini and tomato pasta

Ingredients for 1 servings:

• 100 g pasta, of your choice
• 110 g zucchini
• 1 garlic clove(s)
• 125 g date tomatoes
• 1 tbsp, heaped tomato paste
• Salt
• 1 pinch of cinnamon
• 1 pinch of chili powder
• n. B. herbs
• 1 tsp olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, simple

Use a peeler to cut the zucchini into ribbon-shaped strips. Blanch these in salted water for about 3-4 minutes and then drain. Cook the pasta in salted water according to the package instructions. Meanwhile, crush the garlic clove and chop the tomatoes into small pieces. In a jar, mix the tomato paste with the spices and add enough water until it reaches a liquid consistency. Briefly fry the garlic, tomatoes and blanched “zucchini ribbons” in olive oil. Drain the pasta, add to the vegetables and pour over the previously mixed tomato paste mixture. Mix the ingredients well and add a little more tomato paste if necessary.