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Artichoke and Sun-Dried Tomato Pasta

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner Italian
Artichoke and Sun-Dried Tomato Pasta
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
  • 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
Fill a large pot with water that has been lightly seasoned with salt, then place it on the stovetop and bring the water to a vigorous boil. Maintain this boiling state until you are ready to proceed with the recipe.
2
In a separate large cooking vessel, melt butter over an intermediate heat setting. Add sliced mushrooms, chopped onion, and minced garlic; cook and stir constantly until the vegetables are tender, approximately 5 minutes.
3
Add canned artichoke hearts, sun-dried tomatoes packed in oil, and pitted olives to the saucepan. Stir well, then pour in wine and freshly squeezed lemon juice; bring the mixture to a boil. Gradually reduce the heat and let it simmer until the liquid has reduced by one-third, around 4 minutes.
4
Just before you are ready to serve, cook fettucine pasta in the boiling water until it is al dente, retaining a slight firmness in the center. Remove from heat and drain.
5
Combine cooked fettucine pasta with the sauce, then sprinkle with grated Parmesan cheese and chopped fresh tomato; season with black pepper.