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Carrie's Artichoke and Sun-Dried Tomato Pasta

By: CARRIE33

"A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe."

Rate/Review | Read Reviews (144)

What to Drink?
	Sauvignon Blanc

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

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.

Footnotes

Cook's Notes:
You can also used dried pasta, but allow enough time for it to cook. I recommend Sauvignon Blanc or Chardonnay for the white wine.
If you're adding prawns or cubed chicken pieces, sauté them with 2 tablespoons of butter in separate pan until cooked and then set aside. Add them at the end of Step 3.