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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. :)”
READY IN:
30mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

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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