Tuscan Beef & Pesto Pasta
Total Recipe Time: 30 minutesPreparation Time: 5 minutesCooking Time: 25 minutes
Makes 4 servings
Ingredients1 package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy8 ounces uncooked corkscrew pasta3/4 cup sliced ripe olives1 large red bell pepper, cut into 1-1/2 x 1/4-inch strips1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained3 tablespoons prepared basil pesto sauce1/2 teaspoon pepper
- 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.
- 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 per serving: 505 calories; 15 g fat; 89 mg cholesterol; 1202 mg sodium; 54 g carbohydrate; 37 g protein; 8.3 mg niacin; 0.5 mg vitamin B6; 3.5 mcg vitamin B12; 5.8 mg iron; 9.3 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.