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Carrie's Artichoke and Sun-Dried Tomato Pasta

Carrie's Artichoke and Sun-Dried Tomato Pasta

Cost $10, save $15

Source: Recommended by CookPal

  • 20 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Pasta Base

    • 🍝 1 (8 ounce) package fresh fettuccine

  • Vegetables

    • 🍄 1 (8 ounce) package sliced mushrooms
    • 🧅 ½ medium onion, chopped
    • 10 ounces marinated artichoke hearts
    • 🍅 ⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
    • 🍅 1 medium ripe tomato, chopped

  • Seasonings

    • 🧄 3 cloves garlic, crushed
    • Ground black pepper to taste

  • Liquids

    • 1 cup dry white wine
    • 🍋 2 tablespoons lemon juice

  • Dairy

    • 🧈 4 tablespoons butter
    • 🧀 1 cup Parmesan cheese

  • Others

    • 1 (2 ounce) can sliced black olives, drained

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.

NUTRIENTS

Per 1 serving

🔥

612

Calories

  • 21
    Protein
  • 61
    Carbs
  • 30
    Fats

💡 Use fresh fettuccine for the best texture; however, dried pasta can be substituted if needed.Adding grilled chicken or cooked prawns can elevate the taste and add protein.For a non-alcoholic version, substitute dry white wine with chicken broth or vegetable stock.Leftovers can be stored in the fridge for up to 2 days; reheat carefully to avoid drying out the pasta.