Carrie's Artichoke and Sun-Dried Tomato Pasta
artichoke, tomato, wine, fettuccine, mushrooms, tomatoes, cheese, butter, olives, onion, lemon juice, garlic
Ingredients
1 (8 ounce) package fresh fettuccine
4 tablespoons butter 1/2 medium onion, chopped 1 (8 ounce) package sliced mushrooms 3 cloves garlic, crushed 2/3 (8 ounce) jar sun-dried tomatoes, packed in oil 1 (2 ounce) can sliced black olives, drained 10 ounces marinated artichoke hearts 1 cup dry white wine 2 tablespoons lemon juice
1 ripe tomato, chopped 1 cup Parmesan cheese 1 teaspoon black pepper
Directions for Carrie's Artichoke and Sun-Dried Tomato Pasta Recipe
Fill a large pot with lightly salted water and bring it to a rolling boil. While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes. Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes. Cook the fresh pasta in boiling water until done, about 2 minutes. Drain. Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
Read the full directions on Allrecipes.com
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