Zucchini – carrot – sauce for pasta

Ingredients for 4 servings:

• 400 g zucchini
• 400 g carrot(s)
• 200 g sheep’s cheese
• 2 cloves garlic, crushed
• 150 ml chicken broth
• Herbs, Italian, dried
• Salt
• pepper
• olive oil
• Tabasco, green
• e.g. noodles

Instructions

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

Coarsely grate the zucchini and carrots and sauté in a little hot olive oil in a pan. Add the garlic (amount to taste), dried Italian herbs, and deglaze with the chicken stock. Cover and simmer over low heat for about 5-10 minutes. In the meantime, cook the pasta according to the package instructions (e.g., linguine or spaghettini). Crumble the feta cheese and mix it into the sauce. Season with salt, pepper, and green Tabasco (it’s not very spicy). Mix the pasta and sauce together and serve hot. Tip: Instead of feta cheese, I also like salmon. I sear it at the beginning, set it aside, and then cook it again at the end. Fish stock is also delicious instead of chicken stock.