1/7 Photos of 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. :)
My Private Note
Units: US | Metric
- 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
- 1Cut dried tomatoes into short strips (note: this takes time).
- 2Dice bell pepper and cut zucchini into slices.
- 3In 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.
- 4Meanwhile 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.
- 5Drain pasta and veggies.
- 6Toss with the sauce and add cherry tomatoes to serve. If you like sprinkle with freshly grated parmesan cheese.
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Nutritional Facts for Pasta Pesto Rosso
Serving Size: 1 (455 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 489.0
- Calories from Fat 183
- Total Fat 20.3 g
- Saturated Fat 2.9 g
- Cholesterol 0.0 mg
- Sodium 690.3 mg
- Total Carbohydrate 67.7 g
- Dietary Fiber 10.9 g
- Sugars 18.9 g
- Protein 15.6 g