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Fettuccine with Blue Cheese-Artichoke Sauce

Total time 15 mins
Yield 4 (1 1/4-cup) servings.
This shortcut  pasta dish uses a refrigerated alfredo sauce that's dressed up with mushrooms, artichoke hearts and blue cheese.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

Cooking Light 5-Ingredient 15-Minute Cookbook