Whole wheat pasta with paprika pesto

Ingredients for 3 servings:

• 400 g whole wheat pasta
• 400 g cherry tomatoes or other small tomatoes
• 2 bell peppers
• 1 small zucchini, possibly 1 medium one, diced
• 4 tomatoes, dried
• 3 garlic cloves
• 1 lemon(s), juice
• 30 g pine nuts
• e.g. basil
• e.g. salt and pepper
• n. B. Vegetable stock powder
• e.g. olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Roughly chop the bell peppers into strips, peel the garlic, and place them in a baking dish with the whole tomatoes and diced zucchini. Drizzle with oil and season well with salt and pepper. Place the baking dish in an oven preheated to 200°C (400°F) and cook the vegetables for 20 minutes. Meanwhile, cook the pasta in salted water according to the package instructions. Remove the baking dish from the oven and add the bell peppers and garlic to a blender. Add the sun-dried tomatoes, half of the lemon juice, the pine nuts, and basil, if desired, to the blender. Blend everything until the desired pesto consistency is reached and season with salt, pepper, and broth. Drain any excess liquid in the baking dish and add the pasta and pesto to the tomatoes and zucchini. Mix well. Squeeze the remaining lemon juice over the pasta and sprinkle with basil as a garnish.