Mostaccioli Alfredo with Toasted Walnuts

  • Prep 3 min
  • Total 20 min
  • Servings 4

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

Steps

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  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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