Carrie'S Artichoke And Sun-Dried Tomato Pasta

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

1. Fill a large pot with lightly salted water and bring it to a rolling boil.
2. 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.
3. 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.
4. Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
5. Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

fresh fettuccine, butter, onion, mushrooms, garlic, tomatoes, black olives, hearts, white wine, lemon juice, tomato, parmesan cheese, black pepper

Taken from www.allrecipes.com/recipe/24840/carries-artichoke-and-sun-dried-tomato-pasta/ (may not work)