Ingredients

Scale

1 (9 ounce) package refrigerated fettuccine
Cooking spray
1 (14 ounce) can quartered artichoke hearts, drained
8 ounces sliced fresh mushrooms
1 (10 ounce) container refrigerated light alfredo sauce
2 tablespoons crumbled blue cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Cook pasta according to package directions, omitting salt and fat.

2. Meanwhile, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add artichokes and mushrooms; cook 3 to 4 minutes or until mushrooms are tender.

3. Add alfredo sauce to artichoke mixture; cook until thoroughly heated.

4. Place drained pasta in a large bowl. Pour sauce mixture over pasta; toss to combine. Sprinkle with cheese.

Nutrition

Serving Size: Per serving
Calories: 313
Sodium: 691mg
Fat: 9g
Saturated Fat: 4g
Carbohydrates: 46g
Fiber: 3g
Protein: 15g
Cholesterol: 25mg