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tri-color pesto rotini




Source of Recipe


weightwatchers.ca


Recipe Introduction


The use of store-bought pesto sauce makes this dish a snap.




List of Ingredients




2 pound uncooked ziti
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, drained, 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


Recipe



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.)