Carrie’s Artichoke and Sun-Dried Tomato Pasta

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

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

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.