Pasta Pesto Rosso Recipe

Name: Pasta Pesto Rosso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cut dried tomatoes into short strips (note: this takes time).
2
Dice bell pepper and cut zucchini into slices.
3
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.
4
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.
5
Drain pasta and veggies.
6
Toss with the sauce and add cherry tomatoes to serve. If you like sprinkle with freshly grated parmesan cheese.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 50 g sun-dried tomatoes, 1 bell pepper (colour of your choice), 1 small zucchini, 100 g pasta shells, and more.

Yes, Pasta Pesto Rosso falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Pesto Rosso

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