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Tuscany Pasta Toss

(26)

4 reviews

20 min prep time
0 min total time
12 ingredients
4 servings

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

Bake-Off® Contest 38, 1998

Susan Burns

Trenton, New Jersey

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups

Calories: 530
Calories from Fat: 280

% Daily Value

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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