Spaghetti with a twist

Ingredients for 2 servings:

• 1 carrot(s), diced
• 1 small piece(s) celeriac, diced
• 1 onion(s)
• 1 garlic clove(s), finely chopped
• 4 tbsp oil for frying
• 700 ml red wine, dark
• 300 ml vegetable stock
• 2 bay leaves
• 4 sprigs of thyme
• 250 g ricotta
• 1 tsp fresh basil, finely chopped
• Salt and pepper from the mill
• 500 g zucchini
• 250 g spaghetti or linguine
• 80 g Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

For the red wine stock: Sauté the carrot, celery, onion, and garlic in 2 tablespoons of heated oil. Pour in the red wine and stock, add the bay leaves and 2 sprigs of thyme, and simmer uncovered for about 30 minutes. For the dip: Mix the ricotta with the basil and season with salt and pepper. Cut the zucchini into sticks and sauté with the remaining thyme in the remaining heated oil for about 5 minutes. Season with salt and pepper. Pre-cook the pasta in salted water for about 3 minutes. Pour the red wine stock through a sieve, bring back to a boil, add the pasta, cook for another 5 to 6 minutes, and season with salt and pepper. Arrange the zucchini and pasta on plates, garnish with the ricotta dip, sprinkle with Parmesan cheese, and serve.