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Mostaccioli with Sun-Dried Tomato Pesto

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

  • 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 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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