|09-16-2003, 09:59 PM||#1|
The TF is busy trying to tag people who don't have any tags.
Desperately seeking a mushu!!!!
Enjoys the simple things
Needs her broken flashie thing repaired!!
Join Date: Sep 2000
Location: Pittsburgh, PA
(X)tri-color pesto rotini -WW
tri-color pesto rotini
2 pound uncooked multi-colored rotini
2 medium carrot(s), diced
1 medium green pepper, 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
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.)
Learn more about our Cook Once, Eat All Week Series.
Serves | 12
POINTS per serving | 7
Last edited by nativetxn; 09-19-2003 at 10:06 AM.
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