The succulent pasta sauce of the summer is, of course, made from zucchini, sown with oat-based food cream and ennobled with fresh herbs. This guide is enough to delight four eaters.
Ingredients
1 smaller zucchini (200-300 g)
2 small onions
4 cloves of garlic
4 tablespoons olive oil
1 tbsp (2.5 dl)
200 g cherry tomatoes
½ lemon juice
1 dl chopped fresh herbs and salmon (eg basil) )
salt and black pepper
300 g of penne paste
Guide
Cook the pasta according to the instructions on the package. Slice the zucchini into slices about an inch thick. Fry the slices in a frying pan until golden brown in 2 tablespoons of olive oil. Do not overfill the pan to brown evenly, but fry in two portions if necessary.
Set aside the fried zucchini and heat the remaining 2 tablespoons of olive oil in the same pan. Fry the chopped onion and garlic until soft and lightly colored. Add the oatmeal and simmer for about 5 minutes to thicken the sauce slightly.
Add zucchini slices, sliced cherry tomatoes, lemon juice and boiled pasta to the sauce. Season with salt, black pepper and Finished with herbs.
