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Tuscany Pasta Toss

tuscany pasta toss Entree Italian
Tuscany Pasta Toss
  • Prep 20 min
  • Total 0 min
  • Ingredients 12
  • Servings 4

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

Updated March 31, 2006
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.
 

Nutrition Facts

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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