Tuscan Beef & Pesto Pasta Italian
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Servings
Serves 4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 1 package (16-17 ounces) fully cooked beef pot roast or fully cooked steak strips
- 8 ounces uncooked corkscrew pasta
- 3/4 cup sliced ripe olives
- 1 large red bell pepper, cut into 1/4 inch strips
- 1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
- 3 Tbsp. prepared basil pesto sauce
- 1/2 tsp. pepper
Instructions
Cook pasta according to package directions; drain and keep warm.
Meanwhile, remove pot roast from package; transfer gravy to large saucepan. Cut pot roast into 1/2-inch pieces; add to saucepan with gravy. Reserve 1 Tbsp. each olives and bell pepper strips.
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.
Nutritional Information
Nutrition Info per serving: 505 calories; 37 g protein; 54 g carbohydrate; 15 g fat; 1,202 mg sodium; 89 mg cholesterol; 8.3 mg niacin; 0.5 mg vitamin B6; 3.5 mcg vitamin B12; 5.8 mg iron; 9.3 mg zinc.




