Carrie's Artichoke and Sun-Dried Tomato Pasta

Carrie's Artichoke and Sun-Dried Tomato Pasta

Total Time
1h 33m
29m prep ยท 64m cook
Servings
4 people
Rating
โ€”
Difficulty
Hard
25 views

A versatile, sun-dried tomato and artichoke pasta dish with a wine-based sauce. Prawns and chicken are excellent additions to this recipe.

Ingredients

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

Instructions

  1. 1

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

  2. 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. 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. 4

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

  5. 5

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

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Nutrition Facts

Per serving

๐Ÿณ

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