Carrie's Artichoke and Sun-Dried Tomato Pasta |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
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 |
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:
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.
|
|