Carrie’s Artichoke and Sun-Dried Tomato Pasta


  • 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


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

Sign up now and get up to
50% OFF


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.

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.

Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.

Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.