Tuscan Beef & Pesto Pasta
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.
-
30
min -
4
SERVINGS -
520
Cal -
25 g
Protein
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
Cooking:
-
Cook pasta according to package directions; drain and keep warm.
-
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.
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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:
0 % *
0 % DV **
0 % DV
0 % DV
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.
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