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.