Tuscany Pasta Toss

Twenty minutes is all that stands between you and a fres and flavorful pasta dinner. MORE+ LESS-

By Pillsbury Kitchens

March 31, 2006

Bake-Off® Contest 38, 1998

Trenton, New Jersey

(9-oz.) pkg. refrigerated fettuccine

cups chopped tomatoes

1/3

cup chopped fresh basil

(4.5-oz.) jar sliced mushrooms, drained

tablespoons olive or vegetable oil

tablespoons balsamic vinegar

tablespoon minced garlic in water (from 4.5-oz. jar)

1/2

teaspoon salt

1/4

teaspoon cracked black pepper

oz. Gorgonzola or blue cheese, crumbled (1 cup)

1/2

cup chopped walnuts

Fresh basil leaves, if desired

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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.