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Artichoke Blue Cheese Fettuccine

 Artichoke Blue Cheese Fettuccine
Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster.—Jolanthe Erb, Harrisonburg, Virginia
4 ServingsPrep/Total Time: 20 min.


  • 1 package (12 ounces) fettuccine
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup sliced fresh mushrooms
  • 1-1/2 cups Alfredo sauce
  • 1/4 cup crumbled blue cheese


  • Cook fettuccine according to package directions. Meanwhile, in a
  • large nonstick skillet coated with cooking spray, saute artichokes
  • and mushrooms until tender. Stir in Alfredo sauce. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 4-5 minutes or until heated
  • through, stirring occasionally.
  • Drain fettuccine; add to artichoke mixture; toss to coat. Sprinkle
  • with blue cheese. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 499 calories, 14 g fat (9 g saturated fat), 33 mg cholesterol, 770 mg sodium, 74 g carbohydrate, 4 g fiber, 21 g protein.