231 Ratings
  • 5 Rating Star 142
  • 4 Rating Star 57
  • 3 Rating Star 20
  • 2 Rating Star 9
  • 1 Rating Star 3

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Fill a large pot with lightly salted water and bring it to a rolling boil.

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  • 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.

Cook's Notes:

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.

Nutrition Facts

611.49 calories; 21.32 g protein; 61.11 g carbohydrates; 8.94 g dietary-fiber; 3.16 g sugars; 29.54 g fat; 11.92 g saturated-fat; 94.33 mg cholesterol; 1267.48 IU vitamin-a-iu; 8.92 mg niacin-equivalents; 0.33 mg vitamin-b6; 63.53 mg vitamin-c; 117.55 mcg folate; 284.6 mg calcium; 4.34 mg iron; 82.08 mg magnesium; 998.35 mg potassium; 887.65 mg sodium; 0.4 mg thiamin; 265.85 calories-from-fat; 38 percent-of-calories-from-carbs; 41 percent-of-calories-from-fat; 13 percent-of-calories-from-protein; 16 percent-of-calories-from-sat-fat


Reviews (165)

Read All Reviews

Most helpful positive review

Gayle McKee Rowley
04/03/2004
Awsome. There are so many wonderful flavors in this dish. Just one note. Be sure to rinse the sundried tomatoes. I didn't and the recipe was a little more oily than I wanted.
(97)

Most helpful critical review

Anonymous
02/06/2014
This is one of those recipes that when I first tasted it I really enjoyedit. Then the more I ate it the less I liked it. Maybe it was the marinated artichoke hearts I'm not sure. Whatever it was I doubt I'll make it again. And the cost of the sun dried tomatoes ( 7 for 7.5 oz jar) was WAY out of my budget.
231 Ratings
  • 5 Rating Star 142
  • 4 Rating Star 57
  • 3 Rating Star 20
  • 2 Rating Star 9
  • 1 Rating Star 3
Gayle McKee Rowley
04/03/2004
Awsome. There are so many wonderful flavors in this dish. Just one note. Be sure to rinse the sundried tomatoes. I didn't and the recipe was a little more oily than I wanted.
(97)
Linda T
03/30/2003
This was very good. I am not a fan of mushrooms or olives so I left those out. I used sun dried tomatoes from a bag rather than oil packed.. so much cheaper. All you have to do is pour boiling water over them.. let sit for 10 minutes and you have perfectly pliable tomatoes. This was a nice change from the standard red sauce. The second day I had this I added some grilled chicken breast.. even better.
(58)
Anonymous
01/08/2004
This was good with very strong flavors. Will make again and next time add some shrimp. I did find directions a little unclear. I didn't know whether or not to add the marinade from the artichokes and the oil from the tomatoes. I added about half of the marinade from artichokes and thought it was a little overpowering to the dish.
(31)
Esmee Williams
02/28/2003
Great alternative to your typical red or white sauce for pasta.
(27)
Anonymous
06/02/2005
I ran across this recipe 2 weeks ago and have already made it 3 times. I REALLY love this recipe. The only thing that I changed after I made it the first time was using shells instead of Fettuccinne. Both are great. I just prefer the shells. Everyone should try this!
(23)
Lemka
11/26/2006
Very flavorful dish. I didn't have the white wine and used chicken broth instead still came out nice. I also like this dish as it containd ingredients normally in my pantry.
(22)
CRANICHIK
05/30/2003
One of the best recipes I have found here! I did add the chicken and left out the olives. Also I used chicken broth instead of the butter. My husband raved about it!
(20)
Anonymous
07/12/2003
This is unbelievably delicious! With the exception of slicing up some fresh mushrooms this required no effort besides opening a few jars of artichokes and sun-dried tomatoes. It was ready in no time and got rave reviews! My husband was very impressed although my children didn't care for it. Oh well I will definately make it again anyway! Thanks for the great recipe!!
(16)
Anonymous
01/28/2005
Mmm. I highly recommend this especially as a college student with limited time to anyone else who likes to cook but has a busy schedule. I made a half batch and I thought the ratio of pasta to everything else was perfect. I had to make some changes due simply to limitations in what I had-no lemon juice and only regular sundried tomatoes (not the jar). I used the butter but also added some olive oil. Next time I might add a little more garlic.
(15)