Tri-Color Pesto Rotini
- Total Time
The use of store-bought pesto sauce makes this dish a snap.
uncooked multi-coloured rotini2 pound(s)
uncooked carrot(s)2 medium, diced
green pepper(s)1 medium, diced
sweet red pepper(s)1 medium, diced
drained sun-dried tomatoes in oil¼ cup(s), diced
store-bought pesto sauce½ cup(s), made with basil
canned chicken broth¼ cup(s), reduced sodium or water
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- Cook pasta according to package directions; drain and transfer to a large bowl.
- Add carrots, bell peppers and tomatoes.
- 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.)
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