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  • Artichoke and Sund Dried Tomato Pasta

    1 posts, 1 voices, 824 views, started Jun 24, 2009

    Posted on Wednesday, June 24, 2009 by Denise Richardson


    • Diamond

      1 (8 ounce) package fresh fettuccine
      4 tablespoons butter
      3 cloves garlic, crushed
      1 (8 ounce) package sliced mushrooms
      1/2 medium onion, chopped
      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 teaspoon black pepper
      1 ripe tomato, chopped
      2 tablespoons lemon juice
      1 cup dry white wine
      1 cup Parmesan cheese  


      Cook pasta in boiling water until done. Drain.
      Melt butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes.
      Toss pasta with sauce. Top with tomatoes and cheese, add pepper to taste, and serve.


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