Carrie's Artichoke and Sun-Dried Tomato Pasta
Description
This sun-dried tomato and artichoke pasta is tossed in a wine-based sauce made with garlic, mushrooms, and olives. Add shrimp or chicken if you like!
Ingredients
•
1 (8 ounce) package fresh fettuccine
•
4 tablespoons butter
•
1 (8 ounce) package sliced mushrooms
•
1/2 medium onion, chopped
•
3 cloves garlic, crushed
•
10 ounces marinated artichoke hearts
•
2/3 (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
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1 cup Parmesan cheese
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1 medium ripe tomato, chopped
•
ground black pepper to taste
Directions
1
Fill a large pot with lightly salted water and bring it to a rolling boil. Keep at a boil until needed.
2
Meanwhile, melt butter over medium heat in a large saucepan. Add mushrooms, onion, and garlic; cook and stir until tender, about 5 minutes.
3
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.
4
Just before sauce is ready, cook fettucine in the boiling water until tender yet firm to the bite, about 2 minutes. Drain.
5
Toss fettuccine with sauce. Top with Parmesan cheese and tomato; season with pepper.