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Pesto Pasta Toss

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Pesto Pasta Toss

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  • Makes: 4 servings
  • Start to Finish 20 mins

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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

  1. 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.
  2. 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

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