1 box tomato purée / pomodoro (about 2 cups)
1/2 cup carrot purée (optional)
1 small zucchini, thinly sliced
1/2 cup button mushrooms, quartered
4-6 cloves crushed garlic
1/2 tsp sugar
1/2 tsp thyme
1/4 tsp rosemary
1 tsp olive oil
5-10 basil leaves, sliced thinly
Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant. Add zuchinni and cook 5 minutes or until soft and bright green around the edges. You may need to add a little water to keep it from sticking.
Add tomato purée, carrot purée, mushrooms, sugar, thyme and rosemary. Simmer on low at least 15 minutes.
Serve over hot pasta with basil and parmesan on top.