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.)
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