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Artichoke and Sun-dried Tomato Pasta

2 reviews
Servings 4 Prep Time 30 minutes Cook Time 10 minutes


1 tomato Tomatoes, chopped
4 Tablespoons Butter
1 teaspoon Seasoning - Black Pepper
2 Tablespoons Lemon Juice
as needed Cheese - Parmesan
3 cloves Garlic, crushed
1/2 Onions, chopped
1 (8 ounce) package (sliced) Mushrooms
1 (18 ounce) Package Noodles - Fettuccine
1 (2 ounce) can Olives - Black
4 ounces Tomatoes - Sun Dried
1 cup Wine - White
10 ounce marinated Artichoke Hearts - Canned


1. Cook pasta in boiling water until done. Drain.

2. 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.

3. Toss pasta with sauce. Top with tomatoes and cheese, add pepper to taste, and serve.

Rate this recipe


Fantastic dish!! Made this tonight, as me and my boyfriend are trying to eat more vegetarian dishes. He loved it. The only tweek I made to the recipe was that I took out the black olives(I tend to think they are a very overpowering flavor)and instead used fresh sauteed spinach. It worked beautifully. A+++ :)