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Recipe Servings: 4 servings Prep Time: Approx. 25 Minutes Description: A versatile pasta dish with a wine-based sauce. Shrimp and chicken are excellent additions to this recipe. Allergens: Brewers yeast, Cheese, Citrus, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Garlic, Gluten, Grain, Grape, Lemon, Miscellaneous, Mushroom, Olive, Onion, Pepper, Spices, Sugar, Sulfites, Tomato, Vinegar, Wheat, Yeast Ingredient List:

Qty	Name
1/2	onion , medium-sized, chopped
1 cup	dry white wine
1 (2-ounce) can	black olives , sliced, drained
1 (8-ounce) package	mushrooms , sliced
1 cup	parmesan cheese
to taste	pepper
10 ounces	artichoke hearts , marinated
2 tbsp	lemon juice
3 cloves	garlic , crushed
1 (8-ounce) package	fettuccine , fresh
1	tomato , ripe, chopped
4 tbsp	butter
to taste	salt
2/3 (8-ounce) jar	sun-dried tomatoes , packed in oil

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Instructions: 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; 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 5 minutes.
3. Toss pasta with sauce. Top with tomatoes and dust with Parmesan cheese. Add salt and pepper to taste, and serve.

Calories (kcal): 555
Carbohydrates (g): 67
Protein (g): 20
Fat (g): 23
Member Feedback: mel said on April 20th, 2008 03:07 PM :
I reduced the amount of butter to 2 tbsp, removed the mushrooms (since I'm allergic), and used a sweeter dry wine - pinot grigio and thought it tasted delicious.


Miscellaneous: Created: April 20th, 2008
Last Updated: April 26th, 2008
Source of Recipe: Chris Carmichae: Food for Fitness
Filed Under: Dinner, Lunch, Vegetarian




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