Pasta Pesto Rosso

• 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.

tomatoes, bell pepper, zucchini, pasta shells, frozen broccoli, garlic, olive oil, tomato paste, water, cherry tomatoes, fresh rosemary, salt

Taken from www.food.com/recipe/pasta-pesto-rosso-386066 (may not work)