Carrie's Artichoke and Sun-Dried Tomato Pasta recipe

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Ingredients

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (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

Nutrition Info

611.5 calories
carbohydrate: 61.1 g
cholesterol: 94.3 mg
fat: 29.5 g
fiber: 8.9 g
protein: 21.3 g
saturatedFat: 11.9 g
servingSize: -
sodium: 887.7 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring it to a rolling boil.

  2. 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.

  3. 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.

  4. Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.

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

Recipe Yield

4 servings

Recipe Note

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

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