Mostaccioli with Sun-Dried Tomato Pesto

Mostaccioli with Sun-Dried Tomato Pesto

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

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
Make a double batch of pesto. Plan to toss it with cooked vegetables or spread it on crusty bread or ready-made pizza crust.
Time Saver
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:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 200mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 8g;
Percent Daily Value*:
    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.