30 Minutes to prepare
10 Minutes to cook
4 servings
10 Minutes to cook
4 servings
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
10 fresh asparagus
m10 ounces marinated artichoke hearts
2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
1 teaspoon black pepper
1 ripe tomato, chopped
2 tablespoons lemon juice
2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
1 teaspoon black pepper
1 ripe tomato, chopped
2 tablespoons lemon juice
3 taplespoons of sliced black olives
1 cup dry white wine
1 cup Parmesan cheese
COOK pasta in boiling water until done and drain.
1 cup dry white wine
1 cup Parmesan cheese
COOK pasta in boiling water until done and drain.
MELT butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, asparagus, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes.
TOSS pasta with sauce. Top with tomatoes, lack olives and cheese, add pepper to taste, and serve.
