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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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. :) 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 |
Directions:
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.
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