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Carrie's Artichoke and Sun-Dried Tomato Pasta
Carrie's Artichoke and Sun-Dried Tomato Pasta
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in a flavorful pasta dish with sun-dried tomatoes, artichokes, garlic, mushrooms, and olives in a delicious wine sauce. Optional: add shrimp or chicken for extra protein.
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
Instructions:
  • Fill a large pot with lightly salted water and bring it to a vigorous boil, keeping it ready until called for.
  • In a large saucepan over medium heat, melt butter until sizzling. Add mushrooms, onion, and garlic, and sauté until tender, usually around 5 minutes.
  • Combine artichoke hearts, sun-dried tomatoes in oil, and olives into the mixture, then add wine and lemon juice, bringing it to a boil. Simmer on low heat until the liquid reduces by a third, approximately 4 minutes.
  • Cook the fettucine in boiling water until al dente, about 2 minutes. Drain right before the sauce is ready.
  • Combine the fettuccine with the sauce, then sprinkle with Parmesan cheese and tomato. Season with a touch of pepper for a delightful finish.

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