Pasta Three Ways

Name: Pasta Three Ways
Ingredients: 2 tbsp olive oil; 1 None small onion, finely diced; 1 None garlic clove, finely diced; 1 tbsp tomato paste; 1 14.5 oz can peeled plum tomatoes; 2 oz sun-dried tomatoes, chopped; 1 pinch sugar; 1 oz walnut halves; 5 oz zucchini, trimmed and grated; 3 tbsp Parmesan, grated; None None Juice of 1/2 lemon; 5 oz spaghetti; 7 oz tortellini; 3 oz cooked, sliced ham, chopped; 3 oz Swiss cheese such as Emmenthal or Gruyere, grated; 2 tbsp ready-made crispy onions; 2 tbsp finely chopped chives

17 ingredients

4 steps

Ingredients

2 tbsp olive oil
1 None small onion, finely diced
1 None garlic clove, finely diced
1 tbsp tomato paste
1 14.5 oz can peeled plum tomatoes
2 oz sun-dried tomatoes, chopped
1 pinch sugar
1 oz walnut halves
5 oz zucchini, trimmed and grated
3 tbsp Parmesan, grated
None None Juice of 1/2 lemon
5 oz spaghetti
7 oz tortellini
3 oz cooked, sliced ham, chopped
3 oz Swiss cheese such as Emmenthal or Gruyere, grated
2 tbsp ready-made crispy onions
2 tbsp finely chopped chives

Directions

1

To make the tomato sauce, heat 1 tbsp oil, add the onions and garlic and saute for 3-4 mins. Stir in the tomato paste and saute for another minute. Add the canned tomatoes and sun-dried tomatoes and mash gently using a wooden spoon. Stir in the sugar and season then simmer for 15-18 mins.
2

To make the pesto, place the walnuts in a food processor and finely chop. Mix the walnuts with the zucchini, 2 tbsp Parmesan, 1 tbsp oil and the lemon juice. Set aside.
3

Cook the spaghetti in salted, boiling water for 10-12 mins until tender. Add the tortellini to the pan 3 mins before the end of cooking. Drain the pasta and separate the tortellini. Mix the tortellini with the ham, Swiss cheese and crispy onions.
4

Divide the spaghetti into two. Mix one half with the tomato sauce and the other half with the zucchini pesto. Divide each pasta dish between 4 plates then sprinkle with chives and the remaining Parmesan. Serve.