Penne with Tomato and Zucchini
Rinse the tomatoes, blanch in hot water, rinse with cold water, peel, cut into eighths, remove the seeds and finely chop. Rinse zucchini, cut ends off, halve and slice. Rinse the basil, pluck the leaves from the stems, put aside some leaves to use for garnish later, finely chop the rest. Simmer zucchini slices in the vegetable broth for 8 minutes, then remove the zucchini and heat the tomatoes with the basil in the remaining broth. Peel the garlic and add it to the tomatoes in the pan through a garlic press.
Boil the penne in salted water according to package directions. Drain. Serve on plates with the zucchini and the tomatoes and sprinkle with Parmesan. Garnish with basil leaves.