Carrie's Artichoke and Sun-Dried Tomato Pasta

Name: Carrie's Artichoke and Sun-Dried Tomato Pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams sliced black olives, drained; 1 teaspoon black pepper; 4 Tbsps butter; 237 milliliters dry white wine; 227 grams package fresh fettuccine; 3 cloves garlic, crushed; 2 Tbsps lemon juice; 283 grams marinated artichoke hearts; 227 grams package sliced mushrooms; 1 mediums onion, chopped; 237 milliliters Parmesan cheese; 227 grams 2/3 sun-dried tomatoes, packed in oil; 1 ripe tomato, chopped

Carrie's Artichoke and Sun-Dried Tomato Past From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of olives, wine, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Fill a large pot with lightly salted water and bring it to a rolling boil.

Ingredients you will need

Water

Equipment you will use

Pot

While the water is heating, melt the butter over medium heat in a large saucepan.

Ingredients you will need

Butter

Water

Equipment you will use

Sauce Pan

Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.

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Mushrooms

Garlic

Onion

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.

Ingredients you will need

Sun Dried Tomatoes