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Tuscany Pasta Toss
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-
Prep
20
min
-
Total
0
min
-
Ingredients
12
-
Servings
4
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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
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Fresh basil leaves, if desired
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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.
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Nutrition Facts
Serving Size:
1 1/2 Cups
- Calories
- 530
- Calories from Fat
- 280
- Total Fat
- 31g
- 48%
- Cholesterol
- 85mg
- 28%
- Sodium
- 790mg
- 33%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 4g
- Protein
- 18g
- 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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