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Ingredients

1 (8 ounce) package fresh fettuccine 4 tablespoons butter ½ medium onion, chopped 1 (8 ounce) package sliced mushrooms 3 cloves garlic, crushed ⅔ (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

Nutrition Info

611.5 calories carbohydrate: 61.1 g cholesterol: 94.3 mg fat: 29.5 g fiber: 8.9 g protein: 21.3 g saturatedFat: 11.9 g servingSize: - sodium: 887.7 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

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.

4 servings

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.