Carrie's Artichoke and Sun-Dried Tomato Pasta
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recipe
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Ingredients:
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1 (8 ounce) package fresh fettuccine
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4 tablespoons butter
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1/2 medium onion, chopped
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1 (8 ounce) package sliced mushrooms
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3 cloves garlic, crushed
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2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
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1 (2 ounce) can sliced black olives, drained
Directions:
- Fill a large pot with lightly salted water and bring it to a rolling boil.
- 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.
- 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.
- Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
- Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
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