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.

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