Colorful butterfly pasta

For 4 people:

400 g of pasta (or shells, farfalle, orecchiette, cavatelli, trofie, lilies)

1 carrot

2 or 3 tomatoes

1 zucchini

5 cm stalk of celery

1 red onion

4 large zucchini flowers

soy sauce (shoyu)

pepper

extra virgin olive oil

Carefully wash the vegetables and peel the onion. Chop the onion and finely diced tomatoes and celery, cut the zucchini and carrot to match. In a pan, sauté the onion in a little olive oil, celery, zucchini and carrot. Add a pinch of pepper and the tomatoes, cook a few minutes so that the vegetables remain slightly raw. Aside from have prepared the dough. Drain and toss with the vegetables, adding the flowers into thin strips, and a sauce made from olive oil and a couple of tablespoons of soy sauce.