Artichoke And Sun-Dried Tomato Pasta Recipe

ingredients

1 package (8 ounce size) fresh fettuccine
4 tablespoons butter
3 cloves garlic, crushed
1 package (8 ounce size) sliced mushrooms
1/2 medium onion, chopped
10 ounces marinated artichoke hearts
2/3 jar (8 ounce size) sun-dried tomatoes, packed in oil
1 can (2 ounce size) sliced black olives, drained
1 teaspoon black pepper
1 ripe tomato, chopped
2 tablespoons lemon juice
1 cup dry white wine
1 cup Parmesan cheese

directions

Cook pasta in boiling water until done. Drain.

Melt butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender.

Stir in sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes.

Toss pasta with sauce. Top with tomatoes and cheese, add pepper to taste, and serve.

nutrition data

646 calories, 30 grams fat, 66 grams carbohydrates, 22 grams protein per serving.

reviews & comments

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