Creamy fettuccine! This recipe is great! (And it comes from the Weight Watchers cookbook!)
1 9oz package refrigerated fettuccine
1 14 oz can quartered artichoke hearts, drained
1 cup sliced fresh mushrooms
1 10 oz container refrigerated light alfredo sauce
2 Tbs crumbled blue cheese
Cook pasta according to package directions omitting salt and fat.
While pasta cooks, coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add artichokes and mushrooms; cook 3-4 minutes or until mushrooms are tender. Add alfredo sauce to artichoke mixture; cook until thoroughly heated.
Place drained pasta in a large bowl. Pour sauce mixture over pasta; toss to combine. Sprinkle with cheese.
Makes 4 (1.25 cup) servings
6 WW points
Carbs: 45.7 g
Fat: 8.5 g (sat. 4.1 g)
Fiber 2.6 g
Protein: 14.7 g
Cholesterol: 25 mg
Sodium: 691 mg
Calcium: 137 mg
Iron: 2.7 mg