Summery zucchini pasta

Ingredients for 4 servings:

• 300g pasta
• 1 tbsp oil
• 1 onion(s), red
• 2 garlic cloves
• 200 g cherry tomatoes
• 1 zucchini
• 1 shot of white wine
• 250 g cooking cream
• 1 tsp vegetable broth
• 30 g Parmesan, grated
• 2 tbsp basil, frozen
• ½ tsp salt (tomato salt)
• some lemon pepper

Instructions

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

Cook the pasta in salted water according to the package instructions, reserving about 150 ml of the pasta water when draining. Peel the onion, quarter it, and slice it into strips. Peel and finely dice the garlic. Halve the tomatoes and coarsely grate the zucchini. Heat the oil and sauté the onions and garlic until translucent. Add the tomatoes and zucchini one after the other, leaving some space between them, and sauté. Deglaze with white wine and pour in the cream. Stir in the pasta water and vegetable stock and bring to a simmer. Add the Parmesan cheese and basil, and season to taste. Finally, stir in the pasta.