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
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
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.
Toss artichoke mixture with pasta. Sprinkle with Parmesan cheese and remaining 3 ingredients. Serve immediately.
You 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