Pasta Pesto Rosso Recipe

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Ingredients:

Serving

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 tsp olive oil
2 tbsp tomato paste
100 ml water
100 g cherry tomatoes, halved
2 tsp fresh rosemary, chopped (or dried if need be)
salt and pepper

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	361.96 Kcal (1515 kJ)
Calories from fat	173.97 Kcal
		% Daily Value*
Total Fat	19.33g	30%
Cholesterol	16.5mg	6%
Sodium	97.89mg	4%
Potassium	1509.57mg	32%
Total Carbs	41.05g	14%
Sugars	16.18g	65%
Dietary Fiber	8.11g	32%
Protein	10.55g	21%
Vitamin C	150.7mg	251%
Vitamin A	1.5mg	49%
Iron	29.6mg	164%
Calcium	100.4mg	10%

Amount Per 100 g
Calories	92.11 Kcal (386 kJ)
Calories from fat	44.27 Kcal
		% Daily Value*
Total Fat	4.92g	30%
Cholesterol	4.2mg	6%
Sodium	24.91mg	4%
Potassium	384.16mg	32%
Total Carbs	10.45g	14%
Sugars	4.12g	65%
Dietary Fiber	2.06g	32%
Protein	2.69g	21%
Vitamin C	38.3mg	251%
Vitamin A	0.4mg	49%
Iron	7.5mg	164%
Calcium	25.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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