Tuscany Pasta Toss

admin's picture

Oct. 24, 2011

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
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 585Calories from Fat 284

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 638 mg26.58%

Total Carbohydrates 55 g18.3%

Dietary Fiber 4 g16%

Sugars 5 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet