POINTSŪ Value | 7 Servings | 12 Preparation Time | 18 min Cooking Time | 12 min Level of Difficulty | Easy
The use of store-bought pesto sauce makes this dish a snap.
2 pound uncooked multi-colored rotini 2 medium carrot(s), diced 1 medium green pepper(s), 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
1. Cook pasta according to package directions; drain and transfer to a large bowl. 2. Add carrots, bell peppers and tomatoes. 3. 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.)
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
