Tuscan Beef & Pesto Pasta

• 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:

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