Carrie"s Artichoke and Sun-Dried Tomato Pasta

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

Ingredients

• 1 (8 ounce) package fresh fettuccine


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• 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


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• 1 ripe tomato, chopped


• 1 cup Parmesan cheese


• 1 teaspoon black pepper

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.

Carrie"s Artichoke and Sun-Dried Tomato Pasta