Spaghetti with tomato and zucchini sauce

Name: Spaghetti with tomato and zucchini sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400-500 g Spaghetti; 7-10 Tbsp Salt; 2-3 (approx. 300 g) Carrots; 1 (approx. 250 g) Courgette; 1 medium onion; 1 Garlic clove; 2-3 TABLESPOONS Oil (e.g. olive oil); 1 can(s) (850 ml) Tomatoes; 2-3 TABLESPOONS Sour cream or crème fraîche (50-75 g); 7-10 Tbsp salt, cayenne pepper, sugar; 2-3 stem(s) Parsley; 7-10 Tbsp and basil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400-500 g Spaghetti
7-10 Tbsp Salt
2-3 (approx. 300 g) Carrots
1 (approx. 250 g) Courgette
1 medium onion
1 Garlic clove
2-3 TABLESPOONS Oil (e.g. olive oil)
1 can(s) (850 ml) Tomatoes
2-3 TABLESPOONS Sour cream or crème fraîche (50-75 g)
7-10 Tbsp salt, cayenne pepper, sugar
2-3 stem(s) Parsley
7-10 Tbsp and basil

Directions

1
Cook spaghetti in plenty of boiling salted water for 8-10 minutes until firm
2
Meanwhile clean, wash and finely dice the vegetables. Peel and chop the onion and garlic and fry in hot oil. Steam the vegetables briefly
3
Stir in tomatoes and sour cream. Simmer for about 15 minutes, stirring frequently. Season to taste with salt, cayenne pepper and sugar. Wash herbs, chop finely and stir into the sauce. Drain the finished spaghetti well and serve with the sauce