Store-bought Alfredo sauce speeds along my blue-cheesy noodles with mushrooms. Fresh refrigerated fettuccine gets it done even faster.
—Jolanthe Erb, Harrisonburg, VA
Takes: 20 min. • Makes: 4 servings
1 pkg. (12 oz.) fettuccine
1 cup sliced fresh mushrooms
1 can (14 oz.) water-packed artichoke hearts, drained and chopped
11/2 cups Alfredo sauce
1/4 cup crumbled blue cheese
1. Cook fettuccine according to package directions.
2. Meanwhile, place a large nonstick skillet over medium-high heat. Add the 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 the fettuccine, reserving 1/3 cup of the pasta water. Add the fettuccine to the artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.
1 cup: 499 cal., 14g fat (9g sat. fat), 33mg chol., 770mg sod., 74g carb. (6g sugars, 4g fiber), 21g pro.