Pesto Pasta Toss

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Published on Midwest Living (http://www.midwestliving.com)

Pesto Pasta Toss

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Makes: 4 servings
Start to Finish 20 mins

Ingredients

2 cups dried bow tie or other shape pasta (8 ounces)
4 cups fresh broccoli and/or cauliflower florets
2 cups chopped leftover cooked chicken, turkey, pork, beef, or vegetables
1 14 1/2 - ounce can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup purchased dried tomato pesto
Finely shredded Parmesan cheese (optional)

Directions

In a 4-quart Dutch oven cook pasta following package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to hot pan.
Stir chicken, undrained tomatoes, and pesto into pasta. Cook just until heated through, stirring occasionally. If desired, sprinkle with Parmesan cheese. Makes 4 servings.

Nutrition Facts

(Pesto Pasta Toss)

Servings Per Recipe 4, Polyunsaturated fat (g) 1, fiber (g) 4, cal. (kcal) 326, sugar (g) 10, pro. (g) 28, Trans fatty acid (g) 0, vit. A (IU) 1749, vit. C (mg) 1, chol. (mg) 64, Thiamin (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, carb. (g) 31, Niacin (mg) 8, Fat, total (g) 10, Potassium (mg) 499, sodium (mg) 711, Monosaturated fat (g) 2, iron (mg) 4, calcium (mg) 151, Pyridoxine (Vit. B6) (mg) 1, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 105

Source URL (retrieved on May 18, 2013): http://www.midwestliving.com/recipe/pesto-pasta-toss/

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