Pasta Three Ways

• 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

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.

olive oil, onion, garlic, tomato, tomatoes, tomatoes, sugar, halves, zucchini, parmesan, lemon, tortellini, ham, swiss cheese, onions, chives

Taken from recipes-plus.com/api/v2.0/recipes/18407 (may not work)