INGREDIENTS
1 Package of Fettuccine (8 Ounce of Pasta)
4 Tbsp of Butter
2 Cloves of Garlic (Crushed)
1 Pack of Mushroom (8 Ounce – baby bella)
1/2 Onion (Chopped)
10 Ounce of Artichoke Hearts
8 Ounce of Sun Dried Tomatoes
1 Can of Black Olives (2 Ounce)
1 Tsp of Fresh Ground Black Pepper
1 Tomato (Chopped)
2 Tbsp of Lemon (Juiced)
1 Cup of Dry White Wine
1 Cup of Parmesan Cheese

DIRECTIONS
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.

Tags | artichoke, pasta, sun dried tomatoes