Pasta with vegetables and pesto rosso

Ingredients for 3 servings:

• 500 g pasta, e.g. shell pasta
• 3 yellow bell peppers
• 2 zucchinis
• 1 broccoli
• 1 pack of cherry tomatoes
• ½ pack of tomatoes, dried, salted, cut into strips
• 4 garlic cloves
• ½ jar pesto, red
• 3 tbsp tomato paste
• 250 ml water
• salt and pepper
• Cayenne pepper
• Sugar
• olive oil
• Parmesan

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta in salted water until al dente. Meanwhile, divide the broccoli into florets, cut the zucchini and bell peppers into bite-sized pieces, and halve the cherry tomatoes. Heat the olive oil in a pan, add the finely chopped garlic, and fry briefly. Add the vegetables and sun-dried tomatoes, season with salt and pepper, and fry everything for about 5 minutes, stirring occasionally. In a separate bowl, whisk together the water, tomato paste, and pesto. Add this sauce to the pan with the vegetables and stir in. Season to taste with salt, cayenne pepper, and sugar. Simmer everything over medium heat for about 5 minutes. This will allow the vegetables to cook but not overcook. The sauce should end up being somewhat creamy. Drain the pasta and stir in the ingredients, then serve immediately with grated Parmesan cheese.