Mostaccioli Alfredo with Toasted Walnuts

  • Prep Time 3 min
  • Total Time 20 min
  • Servings 4

Ingredients

Ingredients

3
cups uncooked mostaccioli pasta (9 ounces)
1
container (10 ounces) refrigerated Alfredo sauce
1/3
cup refrigerated pesto with sun-dried tomatoes (from 7-ounce container)
1/4
cup chopped walnuts, toasted
2
tablespoons shredded Parmesan cheese

Directions

Directions

  • 1 Cook and drain pasta as directed on package; keep warm.
  • 2 Mix Alfredo sauce and pesto in same saucepan. Heat over medium heat, stirring occasionally, until hot.
  • 3 Serve sauce over mostaccioli. Sprinkle with walnuts and cheese.

Notes










Tips

Expert Tips

Spread remaining pesto on toasted slices of French bread, then sprinkle with freshly shredded Parmesan cheese. Just before serving, heat in the oven to melt the cheese.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
615
(
Calories from Fat
350),
% Daily Value
Total Fat
39g
39%
(Saturated Fat
18g,
18%
),
Cholesterol
75mg
75%;
Sodium
520mg
520%;
Total Carbohydrate
51g
51%
(Dietary Fiber
2g
2%
),
Protein
17g
17%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.