Spaghetti with Zucchini and Tomato Vegetables

Ingredients

• 400 g Whole Wheat Spaghetti
• Salt
• 500 g tomatoes
• 4 baby zucchinis (150 g each)
• 2 shallots
• 1 bay leaf
• 2 tbsp olive oil
• 1 Garlic clove
• 1 tbsp Tomato Paste
• Pepper
• 1 bunch parsley (20 g)

Instructions

1. 1.

   Cook the spaghetti according to package instructions in plenty of boiling salted water until al dente, drain in a colander and set aside. Wash the tomatoes.

2. 2.

   Briefly blanch the tomatoes in boiling water, remove, shock with cold water, peel, cut off stems, and dice into cubes. Wash and trim the zucchinis, halve lengthwise and slice into 0.5 cm thick rounds.

3. 3.

   Peel and finely chop the garlic and shallots. Heat olive oil in a non-stick pan, sauté the garlic, shallots, and bay leaf until translucent. Add the zucchini slices and cook for about 5 minutes. Stir in the diced tomatoes and tomato paste, simmer for another 5 minutes, season with salt and pepper, then remove the bay leaf.

4. 4.

   Wash the parsley, shake dry, pluck leaves, finely chop, and sprinkle over the finished pasta dish before serving.