Carrie's Artichoke and Sun-Dried Tomato Pasta

Carrie's Artichoke and Sun-Dried Tomato Pasta

159
CARRIE33 0

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

Ingredients 45 m {{adjustedServings}} servings 611 cals

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Nutrition

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  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 61.1g
  • 20%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 888 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  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.
Tips & Tricks
Creamy Parmesan & Sun-Dried Tomato Chicken Penne

See time-saving tips for a quick-and-easy chicken penne pasta dinner.

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Footnotes

  • 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.
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Reviews 159

  1. 225 Ratings

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GRCORGI
4/3/2004

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.

LindaT
3/30/2003

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.

Tracy R
1/8/2004

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.