Mostaccioli with Sun-Dried Tomato Pesto

Tomato pesto and feta cheese add zip to pasta in just minutes!

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6

3
cups uncooked mostaccioli pasta (9 oz)
1/3
cup oil-packed sun-dried tomatoes, drained
1/4
cup firmly packed fresh mint leaves or 4 teaspoons dried mint leaves
2
tablespoons chopped walnuts
2
tablespoons tomato paste
1
tablespoon olive or vegetable oil
1
teaspoon lemon juice
1/2
teaspoon pepper
1
clove garlic
1/2
cup crumbled feta cheese

  • 1 Cook and drain pasta as directed on package.
  • 2 Meanwhile, in food processor or blender, place remaining ingredients except cheese. Cover and process until mixture is almost smooth.
  • 3 In large bowl, toss pasta, tomato mixture and cheese.

Expert Tips

Make a double batch of pesto. Plan to toss it with cooked vegetables or spread it on crusty bread or ready-made pizza crust.

For a quick-as-could-be dinner, toss mostaccioli with purchased sun-dried tomato pesto and top with feta cheese. Sun-dried tomato pesto can be found in jars in the condiment section of many supermarkets.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
200mg
200%;
Total Carbohydrate
37g
37%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
8%;
Calcium
8%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.