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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
2 tablespoons butter |
1 clove garlic, minced |
1 small onion, chopped |
2 ounces mushrooms, sliced |
1 tomato, seeded and diced |
2 tablespoons sliced ripe olives |
1/2 cup dry white wine |
1 tablespoon lemon juice |
1 (6 ounce) jar marinated artichoke hearts, drained and sliced |
6 ounces linguine |
parmesan cheese |
salt |
Directions:
1. Melt butter in frying pan over medium heat.
2. Add garlic, onion and mushrooms.
3. Cook,stirring, until shrooms are soft, about 5 minutes.
4. Meanwhile, cook linguini al dente and drain.
5. Stir tomato, olives, wine, lemon juice and artichokes into frying pan mixture.
6. Boil and reduce by 1/3 (approx 5 minutes).
7. Place pasta in bowl and top with sauce mixture and parmesean cheese.
8. Serve hot.
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