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Pasta Pesto Rosso

Ingredients

Directions

Cut dried tomatoes into short strips (note: this takes time).
Dice bell pepper and cut zucchini into slices.
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.
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.
Drain pasta and veggies.
Toss with the sauce and add cherry tomatoes to serve.
If you like sprinkle with freshly grated parmesan cheese.