Colorful Pasta with Zucchini Tomato Sauce
Colorful pasta with zucchini tomato sauce is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g flour
- 4 eggs
- 4 tsp olive oil
- Salt
- flour (for working)
- 1 tbsp Tomato Paste
- 2 tbsp beetroot juice
- 100 g spinach leaves
- 1 kohlrabi
- 1 Zucchini
- 250 g cocktail tomatoes
- 2 tbsp olive oil
- 150 ml Vegetable broth
- 2 tbsp freshly chopped chervil
- coarse Sea salt
- Pepper (from the grinder)
Instructions
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1.
For the base dough, sift 100 g flour onto the work surface. In the center make a well and place an egg in each. Drizzle with oil and sprinkle a pinch of salt.
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2.
For the white dough, knead all ingredients into a smooth, firm pasta dough. If necessary add a little water or more flour.
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3.
In the middle of the next two piles, add tomato paste and beetroot juice to each and mix with the egg, then knead into a pasta dough.
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4.
To get the green color, rinse spinach leaves, let them drain well, and puree finely with 1-2 tbsp water. Strain through a fine cloth into a pot. Squeeze out the liquid and slowly heat to 65 °C. Scoop the browned leaf green with a tea strainer, mix with the egg in the well, and knead into the fourth dough.
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5.
Wrap each dough in cling film and let rest about 30 minutes.
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6.
Afterward knead again and roll thinly with a pasta machine or on the work surface, cut into ribbon noodles. Let rest dusted with flour.
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7.
Peel and dice the kohlrabi. Wash, trim, halve lengthwise and slice the zucchini. Cut tomatoes in halves.
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8.
Sauté the kohlrabi briefly in hot oil and deglaze with some broth. Cover and simmer for about 5 minutes.
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9.
Cook the noodles in salted water for about 5 minutes al dente.
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10.
Add zucchini and tomatoes to the kohlrabi, add more broth if needed, and let gently simmer uncovered for 2-3 minutes. Stir in chervil and season with salt and pepper. Toss drained noodles and serve.
