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Title: Artichoke Blue Cheese Fettuccine
Categories: Five, Pasta, Vegetables, Cheese
Yield: 4 servings
12 oz Box fettuccine
1 c Sliced fresh mushrooms
14 oz Can water-pack artichoke
- hearts; drained, chopped
1 1/2 c Alfredo sauce
1/4 c Crumbled blue cheese
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.
Jolanthe Erb, Harrisonburg, Virginia
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... Turkey can never beat pig.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)