Tuscan Beef & Pesto Pasta

Name: Tuscan Beef & Pesto Pasta
Prep time: 10
Cook time: 20
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

30

Minutes

4

Servings

7

Ingredients

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

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.

Nutrition Tip

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.

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