Tuscany Pasta Toss Recipe
Ingredients
| Refrigerated fettuccine - 1 (9-ounces) package | ||
| Tomatoes | 2 Cup (16 tbs), chopped | |
| Basil | 1/3 Cup (16 tbs), chopped | |
| Green Giant Sliced Mushrooms - 1 (4.5-ounces) jar, drained | ||
| Olive or vegetable oil - 3 tablespoons | ||
| Balsamic vinegar | 2 Tablespoon | |
| Garlic in water (from 4.5-oz. jar) - 1 tablespoon, minced | ||
| Salt | 1/2 Teaspoon | |
| Cracked black pepper | 1/4 Teaspoon | |
| Gorgonzola cheese | 4 Ounce, crumbled | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Fresh basil leaves, 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.
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.
Chef
