Tomato Pasta with Zucchini

Ingredients

• 500 ml passata (Tetrapak)
• Salad
• Pepper
• 0.5 tsp dried herbs de Provence
• 130 g short spaghetti (fork spaghetti)
• 300 g large zucchini (1 large zucchini)
• 1 tbsp Rapeseed Oil
• 125 g mozzarella (9% fat)

Instructions

1. 1.

   Add the passata to a pot. Add a pinch of salt, pepper, the herbs and pasta, then bring to a boil. Cover and simmer over medium heat for about 10 minutes.

2. 2.

   Meanwhile wash, trim and slice the zucchini lengthwise into thin strips with a vegetable peeler.

3. 3.

   Heat the oil in a non‑stick pan and fry the zucchini slices over medium heat until golden brown on both sides. Season with salt and pepper.

4. 4.

   Drain the mozzarella, dice it small and stir it into the pasta. Plate the tomato pasta with the zucchini slices and serve.