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Artichoke Blue Cheese Fettuccine

Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. —Jolanthe Erb, Harrisonburg, Virginia
Artichoke Blue Cheese Fettuccine
Artichoke Blue Cheese Fettuccine Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings
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Ingredients

  • 1 package (12 ounces) fettuccine
  • 1 cup sliced fresh mushrooms
  • 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
  • 1-1/2 cups Alfredo sauce
  • 1/4 cup crumbled blue cheese

Directions

  • Cook fettuccine according to package directions.
  • Meanwhile, place a lightly oiled large nonstick skillet over medium-high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally.
  • Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.
Nutrition Facts
1 cup: 499 calories, 14g fat (9g saturated fat), 33mg cholesterol, 770mg sodium, 74g carbohydrate (6g sugars, 4g fiber), 21g protein.
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