PASTA PESTO ROSSO
This is a very tomatoy Italian pasta dish with lots and lots of flavour! I got it out of a diet book published by one of Germany's most renowned women's magazine. So apart from tasting spectacular its also pretty healthy and good for you. :)
Provided by Lalaloula
Categories Pasta Shells
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- 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.
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