Name: Fettuccine with Blue-Cheese-Artichoke Sauce
Yield: Six servings
Comments: Serve with tossed apple salad (apples and romaine lettuce)
10/14/2012 - I used regular dry fettuccine, a 15-oz bottle of alfredo sauce and a couple of garlic cloves. I served it with green salad and steamed broccoli.
1/26/2013 - Used rotini in place of fettuccine. Updated recipe.
4/30/2013 - Fettuccine stuck to itself. Served with baked zucchini with garlic, tomato and cheese.
2/18/2016 - Sprinkling black pepper on top was good.
11/14/2016 - Made with rotini.
3/25/2018 - I used 2 cans of artichokes, 3 cloves of garlic, about 8 oz of rotini, and fresh-ground black pepper. It worked well and gave 6 servings.
7/30/2018 - Again, 2 cans of quartered artichoke hearts, 3 cloves of garlic, a cup of dry rotini, and fresh ground pepper.
10/20/2018 - I did not have enough mushrooms but I added half a yellow onion. Otherwise, it was the same as in March and July.
12/30/2018 - I mistakenly bought 2 cans of whole artichokes. I bought a whole slice of blue cheese, and had to crumble it myself. I forgot to add fresh ground pepper. The pasta was farfalle.
2/27/2019 - I used a full box of mushrooms, 2 cans of quartered artichokes, 3 cloves of garlic, and 4 ounces of crumbled blue cheese. We added ground black pepper after dishing it out. It was good.
10/4/2019 - I made this for a potluck. I followed the recipe with a little more than a measured cup of Trottole pasta, a new one to me. In the end, there was too little pasta for the sauce.
10/28/2019 - I used a cup of Ruffles pasta and a cup of Trottole pasta and the consistency was good. The sauce was Victorian Vegan Alfredo Arugula Pesto.
6/1/2020 - I used a little more than two cups of Bowties pasta. I updated the recipe. and the consistency was good. The sauce was Victorian Vegan Alfredo Arugula Pesto.
10/21/2020 - I used bowties, cooked for 14 minutes, and the home-made Alfredo sauce. Even with two cups of pasta, it was a little liquidy.
12/14/2020 - In addition to the listed ingredients, I used a sliced onion and some fresh basil leaves. I cooked the onion first for about 2 1/2 minutes.
Source: Cooking Light: 5 Ingredient, 15 Minute Cookbook, Oxmoor House, 2004
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