Categories: Pasta

Ingredients

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

Directions

1. Cook fettuccine as directed.

2. Meanwhile, place a large nonstick skillet coated with cooking spray 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.

3. Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to the artichoke mixture; toss to combine, adding reserved pasta water if needed. Sprinkle with blue cheese.

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