Artichoke Blue Cheese Fettuccine
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
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
Ingredients
-
1 package (12 ounces) fettuccine
-
1 cup sliced fresh mushrooms
-
1 can (14 ounces) water-packed artichoke hearts, drained and chopped
-
1-1/2 cups Alfredo sauce
-
1/4 cup crumbled blue cheese
Directions
-
1.
Cook fettuccine according to package directions.
-
2.
Meanwhile, place a lightly oiled large nonstick skillet over medium-high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
-
3.
Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.
Nutrition Facts
1 cup: 499 calories, 14g fat (9g saturated fat), 33mg cholesterol, 770mg sodium, 74g carbohydrate (6g sugars, 4g fiber), 21g protein.
© 2024 RDA Enthusiast Brands, LLC