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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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