Categories: Pasta

Ingredients

• 8 oz. fettuccine
• 1 can artichoke hearts in water
• 1 T. butter
• 1 1/2 C. sliced fresh mushrooms
• 1 T. flour
• 1/3 C. (1/2 pkg.) Knorr Leek Soup mix
• 1/2 tsp. dried basil
• 1/4 tsp. dried dill
• 1 1/2 C. low-fat or skim milk
• 1/2 C. shredded sharp Cheddar cheese
• 1/2 C. shredded Parmesan cheese

Directions

1. Cook fettuccine in salted water to ad dente.

2. Meanwhile, drain and coarsely chop the artichoke hearts. Set aside. Melt the butter in a large saucepan over medium heat. Add the mushrooms and artichokes and cook, stirring occasionally, until tender, about 3 minutes. Add the flour, leek soup mix, basil and dill, and stir well. Add the milk and stir until sauce thickens. Add the Cheddar and Parmesan cheeses and stir until the cheeses are melted.

3. Reduce the heat to the lowest setting and simmer, stirring occasionally, for 10 minutes. Drain the fettuccine and add to sauce; mix well and simmer for a few more minutes.

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