Recipe(tried): Elisabeth's low fat pasta sauce

Elisabeth's fat free pasta sauce:

4 servings:

1 orange
4 tablesp. red balsam vinegar
1 red onion
1/4 of a small zucchini
3 cloves of garlic
8 tomatoes
2 carrots
a small bunch of parsley
salt, ground black pepper

Cut the red onion in half and chop it thinly. Peel the carrots and use a potato peeler to grate as many thin strips off the carrots as possible. Cut the zucchini into small squares. Cut the tomatoes into squares. Chop up the parsley. Squeeze the juice out of the orange. When all the ingredients are prepared, pour the orange juice and the balsam vinegar in a deep frying pan and heat it up. Add salt, pepper and press the garlic cloves into it. Add the zucchini and the red onion and let it cook a few minutes, until the vegetables go soft. Add the tomatoes and let it cook for a few more minutes while you stir it. Don't let it cook too long. The tomatoes mustn't get overcooked. Add the carrot strips and stir until they go soft. When you're ready to serve, sprinkle the chopped-up parsley over the sauce and just work it into the sauce a little bit. Presto!

Tip: Since this pasta sauce is so quickly made (once all the ingredients have been prepared), it's a good thing to make sure the pasta boiling business keeps the same schedule! For non-fresh pasta with a cooking time of approx. 10 minutes, I like to keep the pasta water boiling and ready for throwing in the pasta just before I start on the sauce.

Tip2: If you can't eat fruit sugar you could replace the orange juice with a dash of water and a little bit of sweetener.

Good luck!

Elisabeth