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     Title: Artichoke Blue Cheese Fettuccine
Categories: Five, Pasta, Vegetables, Cheese
     Yield: 4 Servings

    12 oz Box fettuccine
     1 c  Fresh mushrooms; sliced
    14 oz Can water-pack artichoke
          - hearts; drained, chopped
 1 1/2 c  Alfredo sauce
   1/4 c  Blue cheese; crumbled

 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.

 Recipe by Jolanthe Erb, Harrisonburg, Virginia

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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