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
Preparation
Cook fettuccine to desired doneness as directed on package. Drain.
Meanwhile, in large serving bowl, combine tomatoes, chopped basil, mushrooms, oil, vinegar, garlic, salt and pepper; mix well.
Add cooked fettuccine; toss to coat. Add cheese and walnuts; mix gently. Garnish with fresh basil leaves.
