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Dijon-Artichoke Pasta

Prep time 5 mins
Cook time 12 mins
Yield 4 servings.

Ingredients

  • 8 ounces linguine, uncooked
  • 1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup
  • 1/3 cup evaporated skimmed milk
  • 1/3 cup dry white wine
  • 2 tablespoons Dijon mustard
  • 1 (14 1/4-ounce) can quartered artichoke hearts, drained
  • 1 (4-ounce) can sliced mushrooms, drained
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup sliced green onion (about 1 large)
  • 1 tablespoon chopped ripe olives
  • Freshly ground pepper

Nutrition Information

  • calories 341
  • caloriesfromfat 14 %
  • fat 5.4 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 13.7 g
  • carbohydrate 55.9 g
  • fiber 2.9 g
  • cholesterol 12 mg
  • iron 0.0 mg
  • sodium 762 mg
  • calcium 0.0 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain.

  2. While pasta cooks, combine soup and next 3 ingredients in a microwave-safe bowl. Microwave at HIGH 3 minutes, stirring once. Add artichokes and mushrooms. Microwave at HIGH 2 minutes or until thoroughly heated, stirring once.

  3. Toss artichoke mixture with pasta. Sprinkle with Parmesan cheese and remaining 3 ingredients. Serve immediately.

Cook's Notes

RECIPE tipYou can use 4 cups of cooked bow tie or penne pasta in place of the linguine.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook