Tuscany Pasta Toss

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

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Servings 4

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( 28 ) Ratings

28 Ratings

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Bake-Off® Contest 38, 1998

Susan Burns

Trenton, New Jersey

ingredients 12
Prep Time 20 min
Total Time 0 min

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

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Directions

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.