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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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