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

Lean Beef

We all know that beef tastes great, but did you know how good it is for you too? A 3 oz. serving of lean beef provides 10 essential nutrients in around 150 calories, less than 10 grams of total fat and less than 95 mg of cholesterol.

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frequently asked questions about beef

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