Fettuccine With Artichokes And Blue Cheese Recipes
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
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- 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 : Calories 499 calories, Fat 14g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 770mg sodium, Carbohydrate 74g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
FETTUCCINE WITH ARTICHOKES AND BLUE CHEESE
Steps:
- 1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add artichokes and mushrooms; saute 3 minutes or until mushrooms are tender. Add alfredo sauce; cook until thoroughly heated. Remove from heat; keep warm. 2. Cook pasta according to package directions, omitting salt and fat. Drain. 3. Combine pasta and sauce mixture in a large bowl; toss well. Top each serving with cheese, and sprinkle with pepper, if desired.
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