Cook pasta in boiling salted water according to package directions. Drain; reserve 3/4 cup pasta water. Set pasta aside; keep warm.
Combine leftover Slow Cooker Roast with a creamy pasta sauce for a quick and cost-saving Bolognese pasta dish.
Servings and Ingredients
|½ (16-oz.) pkg. Hy-Vee rotini pasta|
|2 ½ c. chopped leftover beef from Slow-Cooker Pot Roast|
|1 (23.75-oz.) bottle Hy-Vee extra chunky garden vegetable pasta sauce|
|½ c. Hy-Vee heavy whipping cream|
|2 tsp. Hy-Vee basil leaves|
|1 ¼ tsp. kosher salt|
|¼ tsp. Hy-Vee black pepper|
|2 tbsp. Gustare Vita olive oil|
|½ c. Hy-Vee finely shredded Parmesan cheese|
|Fresh basil , for garnish|
Things To Grab
- 10-inch cast-iron skillet
Stir together pasta sauce, cream, 1/2 cup reserved pasta water, basil leaves, salt and pepper in a 10-inch cast-iron skillet. Stir in chopped beef. Cook over medium heat for 5 to 6 minutes or until bubbly, stirring frequently.
Related Content, Main Dish
Stir in pasta and olive oil. Stir in enough of the remaining 1/4 cup reserved pasta water for desired consistency. Top with Parmesan cheese. Garnish with fresh basil, if desired.
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 105mg
- Sodium: 1620mg
- Total Carbohydrates: 60g
- Protein: 34g