Ingredients
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1 bell pepper (colour of your choice)
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1 small zucchini
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100 g pasta shells
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2 -3 garlic cloves
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8 teaspoons olive oil
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2 tablespoons tomato paste
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100 ml water
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100 g cherry tomatoes, halved
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2 teaspoons fresh rosemary, chopped (or dried if need be)
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salt and pepper
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50 g sun-dried tomatoes
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200 g frozen broccoli florets
Instructions
- 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.