Richly filled pasta full of vegetables

Name: richly filled pasta full of vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 onion; 2 toe garlic; 200 g winter carrot; 2 stem celery; 2 el (olive oil; 1,5 el umami bombe paste; 850 ml pomodori pelati; 300 g linguine; 1 zucchini; 90 g Parmigiano Reggiano powder

Richly filled pasta with onion, garlic, winter carrot, celery, zucchini and tomato sauce.

Ingredients

Directions

Clean the onions and finely chop. Clean the garlic and cut finely.
Peel the winter carrot and cut into cubes of ½ cm (brunoise). Wash the celery, halve in length and cut into slices.
Heat the oil in a frying pan and fry the onion, garlic, winter carrot and celery for 5 minutes on medium heat. Add the tomato paste the last minute, scoop well to.
Add the peeled tomatoes (leave them whole) and cook the sauce with the lid on the pan for another 15 minutes on medium heat. Season with pepper.
Bring a large pot of water to the boil for the pasta. When the water is boiling, put the pasta with salt in the pan and cook the linguine in 10 minutes.
Meanwhile cut the zucchini into cubes of 1 cm (brunoise) and add the last 5 min. To the sauce. Break the tomatoes into pieces with a ladle.
Drain the pasta, mix with the pasta sauce and spread over the plates. Sprinkle with a portion of the cheese powder. Serve the rest separately.