Ingredients

* 2 large tomatoes
    * 2 large zucchini
    * 2 large carrots, peeled
    * 4 large green onions, sliced
    * 1 teaspoon and 1 tablespoon olive oil
    * 110-150g (4 5oz) pasta such as linguini
    * 4-6tbsp chopped parsley
    * Handful of basil leaves, minced
    * 20g (3/4oz) Parmesan-like cheese, grated

Method

   1st Place the tomatoes in a large bowl, heat resistant, with boiling water and leave for 1-2 minutes, or until the beginning was the skins split. Remove with a slotted spoon, remove the tomatoes from the water, on a board, and they leave for 3-4 minutes or until cool cool enough to handle.
   2nd Remove the skin from the tomatoes in half, remove and then use the small handle of a teaspoon of the seeds. Chop the tomato flesh into small squares.
   3rd Cut the ends of the zucchini and use a vegetable peeler, the zucchini and carrots into thin strips of ribbon, pull the peeler, cut from one end to another. The spring onions in half lengthwise and then cut lengthwise into thin strips.
   4th Bring a large pot bring water to a boil. Add the teaspoon of olive oil, then add the pasta and cook according to the instructions of the package. In the meantime, zucchini, carrots and spring onions in a steamer and steam strip for 10-12 minutes, until tender but still slightly crisp.
   5th Heat the tablespoon of olive oil in a saucepan, add the diced tomatoes and cook until it looks very hot, do not they, they soften or dissolve too much. Add the drained noodles, steamed vegetables, parsley and basil, the tomatoes, throw compressed slightly and serve immediately, sprinkled with cheese and season to taste freshly ground black pepper.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.