We remove the outer shell of the garlic sprouts, wash them and cut them into thin slices. Peel and chop the onion finely. Peel and cut the carrot into small cubes.
Heat a bottom of extra virgin olive oil in a frying pan and sauté the vegetables over medium heat. They have to be al dente, so six or eight minutes will be enough.
Meanwhile, we blanch the tomatoes for 30 seconds in boiling water, cool them in ice water and peel them. Then we cut them into cubes. Wash and cut the zucchini into small cubes. Add to the pan with the rest of the vegetables, season with salt and pepper and sauté for a couple more minutes.
Cook the pasta following the manufacturer’s instructions, subtracting one minute from the recommended time so that it is al dente. Drain it and add it to the pan with the vegetables. Add the liquid cream and season with salt and pepper.
We cook the whole on strong fire, while stirring, for one minute. We serve immediately, with small basil leaves on the surface or, failing that, chopped basil. We can decorate with crumbled feta cheese (optional).
