Carrie's Artichoke and Sun-Dried Tomato Pasta Recipe

Carrie's Artichoke and Sun-Dried Tomato Pasta Recipes

  • PREP 30 mins
  • COOK 15 mins
  • READY IN 45 mins 


Original recipe makes 4 servings
  •  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

  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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