Pasta Pesto Rosso

Pasta Pesto Rosso created by PaulaG

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:
30mins
Serves:
Units:

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.
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RECIPE MADE WITH LOVE BY

@Lalaloula
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@Lalaloula
Contributor
"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. :)"

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  1. lshapka
    Delicious! I was a little surprised the veggies were not to be sautéed but once every mixed with the sauce, it was super tasty! The flavors were super-bold and everyone gobbled it up. Quick, easy and tasty!
  2. jendles
    So quick and easy. Oh and tasty! Thanks for sharing!
  3. Chef1MOM-Connie
    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.
  4. PaulaG
    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.
  5. PaulaG
    Pasta Pesto Rosso Created by PaulaG
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