Summary

Ingredients

• 400 g whole wheat pasta
• 400 g cherry tomato (s) or other small tomatoes
• 2 bell pepper (s)
• 1 small zucchini, possibly medium-sized, diced
• 4 tomato (s), dried
• 3 clove (s) garlic
• 1 lemon (s), juice it
• 30 g pine nuts
• basil
• Salt and pepper
• Vegetable stock powder
• olive oil

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Instructions

1. Roughly cut the bell pepper into strips, peel the garlic and place in a baking dish with the whole tomatoes and zucchini cubes. Then drizzle with oil and season well with salt and pepper.
2. Place the casserole dish in the oven preheated to 200 ° C top / bottom heat and cook the vegetables for 20 minutes. Meanwhile, cook the pasta in salted water according to the instructions on the packet.
3. Take the baking dish out of the oven and put the peppers and garlic in a blender. Put the sun-dried tomatoes, half of the lemon juice, the pine nuts and, if you like, the basil in the blender as well. Mix everything up to the desired pesto consistency and season with salt, pepper and broth to taste.
4. Pour off the excess liquid in the casserole dish and add the pasta and pesto to the tomatoes and zucchini. Mix well.
5. Pour the remaining lemon juice over the pasta and sprinkle with basil as a garnish.