Jiminy102
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- Joined
- Sep 4, 2000
- Messages
- 1,396
tri-color pesto rotini
Ingredients
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
Instructions
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.
POINTS
Serves | 12
POINTS per serving | 7
From
Weight Watchers
Ingredients
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
Instructions
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.
POINTS
Serves | 12
POINTS per serving | 7
From
Weight Watchers
