Carrie's Artichoke And Sun-Dried Tomato Pasta
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 tbsps
Butter1 medium
Onion (chopped)3 cloves
Garlic (crushed)1 cup
White Wine (dry)2 tbsps
Lemon Juice1 cup
Parmesan Cheese1 tsp
Black PepperDirections:
1
Fill a large pot with lightly salted water and bring it to a rolling boil
2
While the water is heating, melt the butter over medium heat in a large saucepan
3
Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes
4
Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice
5
Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes
6
Cook the fresh pasta in boiling water until done, about 2 minutes
7
Drain
8
Toss pasta with sauce
9
Top with fresh tomatoes and cheese, add pepper to taste, and serve