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
  • 519
    Cal
  • 25 g
    Protein

Ingredients & Cooking

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.

Nutrition Information

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