Fettuccine with Blue Cheese-Artichoke Sauce

recipe
This shortcut  pasta dish uses a refrigerated alfredo sauce that's dressed up with mushrooms, artichoke hearts and blue cheese.

Yield:

4 (1 1/4-cup) servings.

Recipe from

Oxmoor House

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 313
Caloriesfromfat 24 %
Fat 8.5 g
Satfat 4.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.7 g
Carbohydrate 45.7 g
Fiber 2.6 g
Cholesterol 25 mg
Iron 0.0 mg
Sodium 691 mg
Calcium 0.0 mg

Ingredients

1 (9-ounce) package refrigerated fettuccine
Cooking spray
1 (14-ounce) can quartered artichoke hearts, drained
1 cup sliced fresh mushrooms
1 (10-ounce) container refrigerated light alfredo sauce
2 tablespoons crumbled blue cheese

Preparation

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

While pasta cooks, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add artichokes and mushrooms; cook 3 to 4 minutes or until mushrooms are tender. Add alfredo sauce to artichoke mixture; cook until thoroughly heated.

Place drained pasta in a large bowl. Pour sauce mixture over pasta; toss to combine. Sprinkle with cheese.

Note:

Cooking Light 5-Ingredient 15-Minute Cookbook

January 1999
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