Four Cheese Fettuccini With Prosciutto And Artichoke Hearts

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 12 ounces fettuccine pasta
• 1 teaspoon olive oil
• 10 ounces mushrooms, trimmed and sliced
• 3/4 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon herbes de provence
• 2 cups half-and-half
• 3/4 cup shredded cheddar cheese
• 3/4 cup shredded gruyere cheese
• 1/2 cup shredded romano cheese
• 1 (13 3/4 ounce) can artichoke hearts, drained and halved
• 3 ounces sliced prosciutto, cut into strips
• 2 tablespoons chopped fresh parsley
• 1/4 cup parmesan cheese, shavings

Recipe

• 1 cook pasta according to package and drain.
• 2 in a large skillet heat oil over high heat.
• 3 add mushrooms, 1/4 tsp salt, 1/4 tsp pepper and cook; stirring until browned and liquid has evaporated.
• 4 remove from pan and set aside.
• 5 in a pot melt butter over med-high heat.
• 6 wisking constantly, add flour, herbes de provence, and remaining salt and pepper.
• 7 cook about 2 minutes.
• 8 whisking constantly, gradually add half and half; cook until thickened.
• 9 remove from heat and stir in cheddar, gruyere, and romano until melted and smooth.
• 10 in large bowl combine pasta and sauce with the mushrooms, artichoke hearts, prosciutto, and parsley.
• 11 serve with parmesan shavings on top.