Pasta Pesto Rosso

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 cut dried tomatoes into short strips (note: this takes time).
• 2 dice bell pepper and cut zucchini into slices.
• 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 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 drain pasta and veggies.
• 6 toss with the sauce and add cherry tomatoes to serve. if you like sprinkle with freshly grated parmesan cheese.