Looking for an Italian style dinner? Then check out this nutty mostaccioli pasta cooked in two types of sauce - ready in 20 minutes!
cups uncooked mostaccioli pasta (9 ounces)
container (10 ounces) refrigerated Alfredo sauce
cup refrigerated pesto with sun-dried tomatoes (from 7-ounce container)
cup chopped walnuts, toasted
tablespoons shredded Parmesan cheese
Cook and drain pasta as directed on package; keep warm.
Mix Alfredo sauce and pesto in same saucepan. Heat over medium heat, stirring occasionally, until hot.
Serve sauce over mostaccioli. Sprinkle with walnuts and cheese.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.