Tri-Color Pesto Rotini

POINTS® Value: 7
Servings: 12
Preparation Time: 18 min
Cooking Time: 12 min
Level of Difficulty: Easy

Ingredients

2 pound(s) 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(s) sun-dried tomatoes, with oil, diced
1/2 cup(s) store-bought pesto sauce, made with basil
1/4 cup(s) 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.)