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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
8 ounces linguine, uncooked |
1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup |
1/3 cup evaporated skimmed milk |
1/3 cup dry white wine |
2 tablespoons dijon mustard |
1 (14 1/4-ounce) can quartered artichoke hearts, drained |
1 (4-ounce) can sliced mushrooms, drained |
1/4 cup freshly grated parmesan cheese |
1/4 cup sliced green onion (about 1 large) |
1 tablespoon chopped ripe olives |
freshly ground pepper |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, combine soup and next 3 ingredients in a microwave-safe bowl. Microwave at HIGH 3 minutes, stirring once. Add artichokes and mushrooms. Microwave at HIGH 2 minutes or until thoroughly heated, stirring once.
3. Toss artichoke mixture with pasta. Sprinkle with Parmesan cheese and remaining 3 ingredients. Serve immediately.
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