Richly filled vegetable pasta

Name: richly filled vegetable pasta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 onion; 2 toe garlic; 200 g winter carrot; 2 stem celery; 2 el traditional olive oil; 1,5 el Umami bombe fitted; 850 g pomodorini; 1 zucchini; 300 g linguine pasta; 100 g Parmigiano Reggiano broken

Pasta with onions, garlic, carrot, celery, peeled tomatoes, zucchini, pasta and Parmesan cheese.

Ingredients

Directions

Cut the onions. Finely chop the garlic and the winter carrot into cubes of ½ cm. Halve the celery in the length and cut into small curves.
Heat the oil in a frying pan and fry the onion, garlic, winter carrot and celery for 5 minutes on medium heat.
Add the Umami paste the last minute and scoop well. Add the peeled tomatoes and cook with the lid on the pan for 15 minutes on medium heat to a sauce.
Season with pepper.
Meanwhile cut the zucchini into cubes of 1 cm. Add the last 5 minutes to the sauce. Break the tomatoes into pieces with a ladle.
Meanwhile, cook the pasta according to the instructions on the packaging. Grate the Parmesan cheese.
Spread the pasta and sauce over the plates and sprinkle with a portion of the Parmesan cheese. Serve the rest of the cheese.