Dijon-Artichoke Pasta

• 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

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.
4. You can use 4 cups of cooked bow tie or penne pasta in place of the linguine.

linguine, cream of mushroom soup, milk, white wine, mustard, quartered artichoke hearts, mushrooms, freshly grated parmesan cheese, green onion, chopped ripe olives, freshly ground pepper

Taken from www.myrecipes.com/recipe/dijon-artichoke-pasta (may not work)