Bake-Off® Contest 38, 1998
Trenton, New Jersey

Tuscany Pasta Toss

Twenty minutes is all that stands between you and a fres and flavorful pasta dinner.

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4 reviews.
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  • prep time 20 min
  • total time
  • ingredients 12
  • servings 4
 

Ingredients

1
(9-oz.) pkg. refrigerated fettuccine
2
cups chopped tomatoes
1/3
cup chopped fresh basil
1
(4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
3
tablespoons olive or vegetable oil
2
tablespoons balsamic vinegar
1
tablespoon minced garlic in water (from 4.5-oz. jar)
1/2
teaspoon salt
1/4
teaspoon cracked black pepper
4
oz. Gorgonzola or blue cheese, crumbled (1 cup)
1/2
cup chopped walnuts
Fresh basil leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook fettuccine to desired doneness as directed on package. Drain.
  • 2 Meanwhile, in large serving bowl, combine tomatoes, chopped basil, mushrooms, oil, vinegar, garlic, salt and pepper; mix well.
  • 3 Add cooked fettuccine; toss to coat. Add cheese and walnuts; mix gently. Garnish with fresh basil leaves.
  • 1 Cook fettuccine to desired doneness as directed on package. Drain.
  • 2 Meanwhile, in large serving bowl, combine tomatoes, chopped basil, mushrooms, oil, vinegar, garlic, salt and pepper; mix well.
  • 3 Add cooked fettuccine; toss to coat. Add cheese and walnuts; mix gently. Garnish with fresh basil leaves.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
530
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
8g,
8%
),
Cholesterol
85mg
85%;
Sodium
790mg
790%;
Total Carbohydrate
45g
45%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
25%;
Calcium
20%;
Iron
20%;
Exchanges:
2 1/2 Starch; 1 Vegetable; 1 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.