Tri-Color Pesto Rotini
(from salonx’s recipe box)
The use of store-bought pesto sauce makes this dish a snap. Throw it together while your Layered Mexican Chicken bakes during our Cook Once, Eat All Week series.
POINTS® Value: 7
Level of Difficulty: Easy
Source: weightwatchers.com
Prep time: 18 minutes
Cook time: 12 minutes
Serves 12 people
Categories: pasta
Ingredients
- 2 pound uncooked multi-colored rotini
- 2 medium carrot(s), diced
- 1 medium green pepper(s), diced
- 1 medium sweet red pepper(s), diced
- 1/4 cup sun-dried tomatoes, with oil, diced
- 1/2 cup store-bought pesto sauce, made with basil
- 1/4 cup canned chicken broth, reduced sodium or water
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
Directions
-
Cook pasta according to package directions; drain and transfer to a large bowl.
-
Add carrots, bell peppers and tomatoes.
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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.)