Carrie's Artichoke and Sun-Dried Tomato Pasta

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!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 612 Calories

Ingredients

• 2 tablespoons lemon juice
• 4 tablespoons butter
• ground black pepper to taste
• 1 cup dry white wine
• 3 cloves garlic, crushed
• 1 (2 ounce) can sliced black olives, drained
• 1 (8 ounce) package sliced mushrooms
• 1 cup Parmesan cheese
• 1 medium ripe tomato, chopped
• 1 (8 ounce) package fresh fettuccine
• 10 ounces marinated artichoke hearts
• 0.5 medium onion, chopped
• 0.66666668653488 (8 ounce) jar sun-dried tomatoes, packed in oil

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring it to a rolling boil. Keep at a boil until needed.

Step 2

Meanwhile, melt butter over medium heat in a large saucepan. Add mushrooms, onion, and garlic; cook and stir until tender, about 5 minutes.

Step 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.

Step 4

Just before sauce is ready, cook fettucine in the boiling water until tender yet firm to the bite, about 2 minutes. Drain.

Step 5

Toss fettuccine with sauce. Top with Parmesan cheese and tomato; season with pepper.