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. :)
- Ready In:
- 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
- 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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Very good! So simple to make, fresh on the palate and from the garden used cherry tomatoes, brocolli, zuchinni, and rosemary. I used small shell pasta but this would be great with any type of ribbed pasta as it grabs and holds onto the flavors. I did reduce the olive oil as the dried tomatoes came inan olive oil jar so reduce equal to amount in jar. I doubled the recipe and it came out just right! Made for my mom, step dad, brother, sister, and myself and it was just the right amount. I think I will make this again and double it so I can have leftovers at home with hubby. I also think I would add somew garlic cloves to add some more texture to the dish although great as it I am a garlic lover. Served with a greek salad, fresh bread, and some feta on the side.
Oh this is wonderful. A delicious dish of fresh vegetables mingled with pasta. The sun dried tomatoes add so much depth and flavor. I did use fresh rosemary and diced roma tomatoes in place of the cherry. The vegetables were cooked until crisp tender. This dish is really packed with flavor and something I look forward to making again during the hot summer ahead. Made for Aussie Swap.