Carrie's Artichoke and Sun-Dried Tomato Pasta Recipe - Allrecipes.com
Carrie's Artichoke and Sun-Dried Tomato Pasta Recipe
  • READY IN 45 mins

Carrie's Artichoke and Sun-Dried Tomato Pasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  1. Fill a large pot with lightly salted water and bring it to a rolling boil.
  2. 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.
  3. 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.
  4. Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  5. Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2004

Awsome. There are so many wonderful flavors in this dish. Just one note. Be sure to rinse the sundried tomatoes. I didn't and the recipe was a little more oily than I wanted.

 
Most Helpful Critical Review
Jul 13, 2009

I didn't really think that the taste was that great and it ended up being more like a hot pasta salad. Probably will not make again.

 
Mar 30, 2003

This was very good. I am not a fan of mushrooms or olives so I left those out. I used sun dried tomatoes from a bag, rather than oil packed.. so much cheaper. All you have to do is pour boiling water over them.. let sit for 10 minutes and you have perfectly pliable tomatoes. This was a nice change from the standard red sauce. The second day I had this, I added some grilled chicken breast.. even better.

 
Jan 08, 2004

This was good with very strong flavors. Will make again and next time add some shrimp. I did find directions a little unclear. I didn't know whether or not to add the marinade from the artichokes and the oil from the tomatoes. I added about half of the marinade from artichokes and thought it was a little overpowering to the dish.

 
Feb 28, 2003

Great alternative to your typical red or white sauce for pasta.

 
Jun 01, 2005

I ran across this recipe 2 weeks ago and have already made it 3 times. I REALLY love this recipe. The only thing that I changed after I made it the first time was using shells instead of Fettuccinne. Both are great. I just prefer the shells. Everyone should try this!

 
Nov 26, 2006

Very flavorful dish. I didn't have the white wine and used chicken broth instead, still came out nice. I also like this dish as it containd ingredients normally in my pantry.

 
May 30, 2003

One of the best recipes I have found here! I did add the chicken, and left out the olives. Also, I used chicken broth instead of the butter. My husband raved about it!

 

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Nutrition

  • Calories
  • 611 kcal
  • 31%
  • Carbohydrates
  • 61.1 g
  • 20%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 888 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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