Carrie's Artichoke and Sun-Dried Tomato Pasta

Name: Carrie's Artichoke and Sun-Dried Tomato Pasta
Total time: 40
Yield: 4
Ingredients: 1 (8 ounce) package fresh fettuccine; 4 tablespoons butter; 1 (8 ounce) package sliced mushrooms; 0.5 medium onion, chopped; 3 cloves garlic, crushed; 10 ounces marinated artichoke hearts; 0.66666668653488 (8 ounce) jar sun-dried tomatoes, packed in oil; 1 (2 ounce) can sliced black olives, drained; 1 cup dry white wine; 2 tablespoons lemon juice; 1 cup Parmesan cheese; 1 medium ripe tomato, chopped; ground black pepper to taste

Recipe by CARRIE33 from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

•

1 (8 ounce) package fresh fettuccine
•

4 tablespoons butter
•

1 (8 ounce) package sliced mushrooms
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0.5 medium onion, chopped
•

3 cloves garlic, crushed
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10 ounces marinated artichoke hearts
•

0.66666668653488 (8 ounce) jar sun-dried tomatoes, packed in oil

•

1 (2 ounce) can sliced black olives, drained
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1 cup dry white wine
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2 tablespoons lemon juice
•

1 cup Parmesan cheese
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1 medium ripe tomato, chopped
•

ground black pepper to taste

Instructions

Fill a large pot with lightly salted water and bring it to a rolling boil. Keep at a boil until needed.
Meanwhile, melt butter over medium heat in a large saucepan. Add mushrooms, onion, and garlic; cook and stir until tender, about 5 minutes.
Stir in artichoke hearts, sun-dried tomatoes in oil, and olives, then pour in wine and lemon juice; bring to a boil. Reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
Just before sauce is ready, cook fettucine in the boiling water until tender yet firm to the bite, about 2 minutes. Drain.
Toss fettuccine with sauce. Top with Parmesan cheese and tomato; season with pepper.