Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
Ingredients
Directions
Fill a large pot with lightly salted water and bring it to a rolling boil. Keep at a boil until needed.
Meanwhile, melt butter over medium heat in a large saucepan. Add mushrooms, onion, and garlic; cook and stir until tender, about 5 minutes.
Stir in artichoke hearts, sun-dried tomatoes in oil, and olives, then pour in wine and lemon juice; bring to a boil. Reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
Just before sauce is ready, cook fettucine in the boiling water until tender yet firm to the bite, about 2 minutes. Drain.
Toss fettuccine with sauce. Top with Parmesan cheese and tomato; season with pepper.
Cook’s Note
You can also used dried pasta but allow enough time for it to cook. I recommend a 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 a separate pan until cooked and then set aside. Add them after sauce has reduced, at the end of Step 3.
Nutrition Facts (per serving)
| 612 | Calories |
| 30g | Fat |
| 61g | Carbs |
| 21g | Protein |
