• 4servings
  • 15minutes
  • 611calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsCopper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (8 ounce) package fresh fettuccine

  2. 4 tablespoons butter

  3. 1/2 medium onion, chopped

  4. 1 (8 ounce) package sliced mushrooms

  5. 3 cloves garlic, crushed

  6. 2/3 (8 ounce) jar sun-dried tomatoes, packed in oil

  7. 1 (2 ounce) can sliced black olives, drained

  8. 10 ounces marinated artichoke hearts

  9. 1 cup dry white wine

  10. 2 tablespoons lemon juice

  11. 1 ripe tomato, chopped

  12. 1 cup Parmesan cheese

  13. 1 teaspoon black pepper

Instructions Jump to Ingredients ↑

  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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