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Tuscany Pasta Toss

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Ingredients
  Refrigerated fettuccine 9 Ounce (1 Package)
  Chopped tomatoes 2 Cup (32 tbs)
  Chopped fresh basil 1⁄3 Cup (5.33 tbs)
  Sliced mushrooms 4 1⁄2 Ounce, drained (1 Jar, Green Giant Brand)
  Vegetable oil/Olive oil 3 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Garlic in water 1 Tablespoon, minced (From 4.5 Ounce Jar)
  Salt 1⁄2 Teaspoon
  Cracked black pepper 1⁄4 Teaspoon
  Crumbled gorgonzola cheese/Blue cheese 4 Ounce (1 Cup)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Fresh basil leaves 10 (If Desired)
Directions

MAKING
1. In a deep saucepan, cook fettuccine to desired doneness as directed on package. This will take about 7 to 10 minutes. Drain well.
2. As the fettuccine cooks, in large serving bowl, mix tomatoes, chopped basil, mushrooms, oil, vinegar, garlic, salt and pepper; mix well.
3. Put in cooked fettuccine; toss to coat. Add in cheese and walnuts; mix gently.
4. Garnish with fresh basil leaves.

SERVING
5. Serve immediately or serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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