Tuscan Beef & Pesto Pasta

Name: Tuscan Beef & Pesto Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: refrigerated fully cooked boneless beef pot roast with gravy; rotini (corkscrew) pasta; sliced ripe olives; red bell pepper; diced tomatoes with roasted garlic; basil pesto; pepper

Try this quick and easy recipe. Refrigerated Fully-Cooked Boneless Beef Pot Roast with gravy is served with a tomato-pesto sauce. Slices of bell pepper add some exciting color to this dish.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

1 package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy
8 ounces uncooked whole grain rotini pasta
3/4 cup sliced ripe olives
1 large red bell pepper, cut into 1-1/2 x 1/4-inch strips
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
3 tablespoons prepared basil pesto sauce
1/2 teaspoon pepper

Preparation

Step 1

Cook pasta according to package directions; drain and keep warm.
Step 2

Meanwhile remove pot roast from package; transfer gravy to large saucepan. Cut pot roast into 1/2-inch pieces; add to saucepan. Reserve 1 tablespoon each olives and bell pepper strips; set aside.
Step 3

Add tomatoes to saucepan; bring just to a simmer. Stir in pesto and remaining olives; simmer 7 minutes. Stir in remaining pepper strips and pepper; simmer 5 minutes. Combine beef mixture and pasta in serving bowl; toss well. Top with reserved olives and pepper strips.

Nutrition Information

519 Calories

0 %*

5.6g SAT FAT

0 %DV**

25g PROTEIN

0 %DV

3.5 mg IRON

0 %DV

5.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 519 Calories; 198.9 Calories from fat; 22.1g Total Fat (5.6 g Saturated Fat; 0.2 g Trans Fat; 0.5 g Polyunsaturated Fat; 0.1 g Monounsaturated Fat;) 53 mg Cholesterol; 937 mg Sodium; 56 g Total Carbohydrate; 9.2 g Dietary Fiber; 25 g Protein; 3.5 mg Iron; 500 mg Potassium; 5.3 mg NE Niacin; 0.3 mg Vitamin B₆; 2.4 mcg Vitamin B₁₂; 5.4 mg Zinc; 43.6 mcg Selenium; 82.7 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, Vitamin B6, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.