Pasta Pesto Rosso

12 ingredients
6 steps

Ingredients

  • 50 g sun-dried tomatoes
  • 1 bell pepper (colour of your choice)
  • 1 small zucchini
  • 100 g pasta shells
  • 200 g frozen broccoli florets
  • 2 -3 garlic cloves
  • 8 teaspoons olive oil
  • 2 tablespoons tomato paste
  • 100 ml water
  • 100 g cherry tomatoes, halved
  • 2 teaspoons fresh rosemary, chopped (or dried if need be)
  • salt and pepper

Directions

  1. 1
    Cut dried tomatoes into short strips (note: this takes time).
  2. 2
    Dice bell pepper and cut zucchini into slices.
  3. 3
    In a saucepan heat oil. Sautee crushed garlic, sun-dried tomatoes and rosemary in it until fragrant. Add water, tomato paste and salt and pepper. Simmer for 5-8 minutes until sauce looks nice to you.
  4. 4
    Meanwhile in a big pot of boiling water cook pasta shells for 4 minutes. Then add bell pepper, zucchini and broccoli. Cook for another 4-6 minutes until veggies are tender.
  5. 5
    Drain pasta and veggies.
  6. 6
    Toss with the sauce and add cherry tomatoes to serve. If you like sprinkle with freshly grated parmesan cheese.

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