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Mostaccioli with Sun-Dried Tomato Pesto

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Mostaccioli with Sun-Dried Tomato Pesto
  • Prep 10 min
  • Total 25 min
  • Servings 6
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Tomato pesto and feta cheese add zip to pasta in just minutes!
Updated Aug 10, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make a double batch of pesto. Plan to toss it with cooked vegetables or spread it on crusty bread or ready-made pizza crust.
  • tip 2
    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

260 Calories, 8g Total Fat, 8g Protein, 37g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
200mg
8%
Potassium
210mg
6%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
13%
Sugars
2g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
10%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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