Carrie's Artichoke and Sun-dried Tomato Pasta recipe

4 servings

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.