Ingredients

	8 ounces package of penne pasta
	10 ounces of artichoke hearts
	1 tomato
	8 ounces jar of sun-dried tomatoes (make sure they’re packed in oil)
	8 ounces package of mushrooms
	2 ounces of canned black olives
	1/2 an onion
	3 garlic cloves
	1 tsp of grounded black pepper
	1 tsp of salt
	1/2 tsp of crushed red chilies
	4 tbsp of butter
	2 tbsp of lemon juice
	1 cup of dried white wine
	1 cup of Parmesan cheese
	Prepare ingredients
	marinate the artichokes, and set aside.
	chop the ripe tomato, and set aside.
	slice the mushrooms, and set aside
	drain the black olives and slice them, and set aside
	chop the onion, and set aside
	crush the garlic cloves, and set aside

Nutritional information

611 kcal

calories

61.1 g

carbohydrates

21.3 g

protein

29.5 g

fat

888 mg

sodium

94 mg

cholesterol

Artichoke and Sun-Dried Tomato Pasta

Name: Artichoke and Sun-Dried Tomato Pasta
Ingredients: ounces package of penne pasta: 8; ounces of artichoke hearts: 10; tomato: 1; ounces jar of sun-dried tomatoes (make sure they’re packed in oil): 8; ounces package of mushrooms: 8; ounces of canned black olives: 2; an onion : 1/2; garlic cloves: 3; tsp of grounded black pepper: 1; tsp of salt: 1; tsp of crushed red chilies : 1/2; tbsp of butter: 4; tbsp of lemon juice: 2; cup of dried white wine: 1; cup of Parmesan cheese : 1; marinate the artichokes, and set aside.; chop the ripe tomato, and set aside.; slice the mushrooms, and set aside; drain the black olives and slice them, and set aside; chop the onion, and set aside; crush the garlic cloves, and set aside

Features:

Cuisine:

Italian

Easy

Ingredients

8 ounces package of penne pasta
10 ounces of artichoke hearts
1 tomato
8 ounces jar of sun-dried tomatoes (make sure they’re packed in oil)
8 ounces package of mushrooms
2 ounces of canned black olives
1/2 an onion
3 garlic cloves
1 tsp of grounded black pepper
1 tsp of salt
1/2 tsp of crushed red chilies
4 tbsp of butter
2 tbsp of lemon juice
1 cup of dried white wine
1 cup of Parmesan cheese
Prepare ingredients
marinate the artichokes, and set aside.
chop the ripe tomato, and set aside.
slice the mushrooms, and set aside
drain the black olives and slice them, and set aside
chop the onion, and set aside
crush the garlic cloves, and set aside

How to make Artichoke and Sun-Dried Tomato Pasta

In a large cooking pot, add water, salt and bring it to boil.
Toss in the pasta and let it cook for 8 to 10 minutes.
Drain the pasta, and set aside.
Add the butter to a large saucepan and melt on medium heat.
Toss in the garlic, onions and mushrooms when the butter simmers.Stir for about 5 minutes or until the ingredients soften.
In the saucepan, add the artichoke hearts, olives, sun-dried tomatoes, and the lemon juice. Bring to boil, turn the heat to low, and simmertill thickens. This procedure will take 4 to 5 minutes.
Add the pasta with cheese and fresh tomatoes.
Sprinkle salt, pepper and crushed red chili. Stir to mix well and serve hot.

Trivia

Culturally, pasta is an Italian dish, but traditionally, it is considered to be of Asian noodle lineage. According to many, pasta was actually brought by Marco Polo in the 13th Century from China to Italy.