Spaghetti verdura

Ingredients for 2 servings:

• 300 g spaghetti or other pasta
• 100 g cocktail tomatoes, egg, orange
• 100 g cocktail tomatoes, red, or other red tomatoes
• 50 g pine nuts
• 3 zucchini, mini
• 1 garlic clove(s)
• 10 basil leaves
• e.g. olive oil
• 20 ml balsamic vinegar
• 1 tbsp honey
• ½ pepper, green
• Sugar
• salt and pepper
• e.g. Parmesan, grated

Instructions

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

First of all: You can choose the quantities of the ingredients yourself. I also just mixed together garden ingredients. Cook the spaghetti in boiling water until al dente (8 minutes). In the meantime, halve the tomatoes or dice them, depending on their size. Slice the zucchini and tear the basil into pieces. Heat olive oil as needed (some people like a lot, others a little, but the oil is the base of the sauce, so it shouldn’t be too little). When the oil is hot enough, toast the pine nuts in it and quickly reduce the heat to low, otherwise it will smolder too quickly. Press the garlic into the oil. Add the zucchini, peppers, and tomatoes. Cook to your liking, but don’t overcook it, or the sauce will become mushy. Season to taste with balsamic vinegar, salt, pepper, and honey. Finally, add the basil and toss the sauce with the spaghetti. Top with Parmesan cheese. Tip: If you like, you can also roast the pine nuts first without oil and add raisins, for example. This is a very versatile recipe with no specific instructions.