We start the weekend with a very simple recipe to take advantage of the zucchini season: macaroni with zucchini and tomato. A great proposal to introduce both zucchini and eggplant to the smallest of the house in a "discreet" way and for those adults who are reluctant to vegetables.
The better the ingredients, the better the result. A homemade tomato sauce and a ripe zucchini, at its point, susceptibly improve this recipe to which we can also incorporate a slight spicy point through some cayenne chilli or pepper. Do you dare to prepare it?
Macaroni with zucchini and tomato
These simple macaroni with zucchini and tomato are a great proposal to introduce the little ones in the house to vegetables.
Author Maria
Recipe type: Hair
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 180 g. macaroni
- ½ chopped red onion
- 1 minced garlic
- 1 medium zucchini
- 1½ cups tomato sauce
- 1 teaspoon of dried oregano
- Sal Island
- Black pepper
- Extra virgin olive oil
Preparation
- In a frying pan we heat a drizzle of oil. Add the onion and garlic and sauté 5 minutes, until the onion changes color.
- Then add the zucchini peeled and diced and fry until tender.
- Meanwhile, in a casserole, let's cook the macaroni in plenty of salt water, following the manufacturer's recommendations.
- We incorporate the tomato to the pan, mix and let the whole boil over medium heat for a few minutes so that the flavors are integrated. During the process, we add the oregano as well as salt and pepper to taste.
- Once the macaroni are cooked, drain them and add to the pan. We give a few turns to combine all the ingredients and serve.