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Photo of Tricolor pesto rotini by WW

Tricolor pesto rotini

10
Points®
Total Time
30 min
Prep
18 min
Cook
12 min
Serves
12
Difficulty
Easy
The use of store-bought pesto sauce makes this dish a snap.

Ingredients

Uncooked multi-coloured rotini

2 pound(s)

Carrots

2 medium, diced

Green bell pepper

1 medium, diced

Red bell pepper

1 medium, diced

Drained sun-dried tomatoes in oil

¼ cup(s), diced

Store-bought pesto sauce

½ cup(s), made with basil

Chicken broth

¼ cup(s), reduced sodium or water

Table salt

⅛ tsp, or to taste

Black pepper

⅛ tsp, or to taste

Instructions

  1. Cook pasta according to package directions; drain and transfer to a large bowl.
  2. Add carrots, bell peppers and tomatoes.
  3. In a small bowl, whisk together pesto and broth. Add mixture to pasta and stir to coat; season to taste with salt and pepper. Serve warm or at room temperature. Yields about 1 1/3 cups per serving. (Note: This dish will last up to 1 week in the refrigerator. You may substitute 2 pounds of couscous for the pasta, if desired. Cook the couscous as directed and follow from step 2.)

Notes

Throw it together while your Layered Mexican Chicken bakes during our Cook Once, Eat All Week series.

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