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Tuscany Pasta Toss

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Pillsbury Kitchens
Updated Mar 31, 2006
Bake-Off® Contest 38, 1998
Susan Burns
Trenton, New Jersey
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Twenty minutes is all that stands between you and a fres and flavorful pasta dinner.

Tuscany Pasta Toss

  • Prep Time 20 min
  • Total 0 min
  • Ingredients 12
  • Servings 4
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Ingredients

  • 1 (9-oz.) pkg. refrigerated fettuccine
  • 2 cups chopped tomatoes
  • 1/3 cup chopped fresh basil
  • 1 (4.5-oz.) jar 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

Instructions

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

Nutrition

530 Calories
31g Total Fat
18g Protein
45g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
530
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
8g
40%
Cholesterol
85mg
28%
Sodium
790mg
33%
Total Carbohydrate
45g
15%
Dietary Fiber
4g
16%
Sugars
4g
Protein
18g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
20%
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.
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