Carrie's Artichoke and Sun-Dried Tomato Pasta
Fill a large pot with lightly salted water and bring it to a rolling boil.Advertisement
While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.
You can also used dried pasta, but allow enough time for it to cook. I recommend Sauvignon Blanc or Chardonnay for the white wine.
If you're adding prawns or cubed chicken pieces, sauté them with 2 tablespoons of butter in separate pan until cooked and then set aside. Add them at the end of Step 3.