Tomato pesto and feta cheese add zip to pasta in just minutes!
Mostaccioli with Sun-Dried Tomato Pesto
- Prep Time 10 min
- Total 25 min
- Servings 6
- Ingredients 10
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
Instructions
-
Step1Cook and drain pasta as directed on package.
-
Step2Meanwhile, in food processor or blender, place remaining ingredients except cheese. Cover and process until mixture is almost smooth.
-
Step3In large bowl, toss pasta, tomato mixture and cheese.
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 1/2Tips from the Betty Crocker Kitchens
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