Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. Tuscan Beef & Pesto Pasta Ingredients: 1 package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy 8 ounces uncooked corkscrew 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 Instructions: 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. 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. Makes 4 servings. Nutrition information per serving: 505 calories; 37 g protein; 54 g carbohydrate; 15 g fat; 1,202 mg sodium; 89 mg cholesterol; 8.3 mg niacin; 0.5 mg vitamin B6; 3.5 mcg vitamin B12; 5.8 mg iron; 9.3 mg zinc. View more recipes that are Lean Choices. View more recipes that are Quick & Easy.

About Us Privacy Policy © 2008 Cattlemen's Beef Board and National Cattlemen's Beef Association.