Pasta Pesto Rosso - cooking recipe

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

Preparation

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.