Ingredients

1 (8 ounce) package fresh fettuccine

4 tablespoons butter

3 cloves garlic, crushed

1 (8 ounce) package sliced mushrooms

1/2 medium onion, chopped

12 ounces marinated artichoke hearts

8 ounce jar sun-dried tomatoes, packed in oil

1 (2 ounce) can sliced black olives, drained

1 teaspoon black pepper

2 tablespoons lemon juice

1 cup dry white wine

1 cup Parmesan cheese

Preparation

  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.