Carrie’s Artichoke and Sun-Dried Tomato Pasta

Ingredients

• 1 (8 ounce) package fresh fettuccine
• 4 tablespoons butter
• 1 (8 ounce) package sliced mushrooms
• 0.5 medium onion, chopped
• 3 cloves garlic, crushed
• 10 ounces marinated artichoke hearts
• 2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
• 1 (2 ounce) can sliced black olives, drained
• 1 cup dry white wine
• 2 tablespoons lemon juice
• 1 cup Parmesan cheese
• 1 medium ripe tomato, chopped
• ground black pepper to taste

Steps

1. Fill a large pot with lightly salted water and bring it to a rolling boil. Keep at a boil until needed.
2. Meanwhile, melt butter over medium heat in a large saucepan. Add mushrooms, onion, and garlic; cook and stir until tender, about 5 minutes.
3. Stir in artichoke hearts, sun-dried tomatoes in oil, and olives, then pour in wine and lemon juice; bring to a boil. Reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
4. Just before sauce is ready, cook fettucine in the boiling water until tender yet firm to the bite, about 2 minutes. Drain.
5. Toss fettuccine with sauce. Top with Parmesan cheese and tomato; season with pepper.