Fettuccine with Blue Cheese-Artichoke Sauce

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.
Total:
Recipe from Oxmoor House

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Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 24%
  • Fat: 8.5g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.7g
  • Carbohydrate: 45.7g
  • Fiber: 2.6g
  • Cholesterol: 25mg
  • Iron: 0.0mg
  • Sodium: 691mg
  • Calcium: 0.0mg

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

  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.
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