This is a dish I made for a holiday dinner, and it was super yummy.  It is a very flavorful dish, which I love.  I had a huge jar of marinated artichokes that I bought at Costco, so it was a good way to use a bunch up.  I’m sure I used more that what the recipe calls for, so feel free to add more mushrooms and artichokes. 

Recipe:

1 (8 ounce) package fettuccine (I used spinach fettucine)
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, crushed or minced
1 (8 ounce) package sliced mushrooms
1/2 medium onion, chopped
10 ounces marinated artichoke hearts
2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
1/3 cup Kalamata olives, pitted and sliced
1 teaspoon black pepper
1 ripe tomato, chopped OR 1/2 package cherry tomatoes
2 tablespoons lemon juice
1 cup dry white wine
1 cup Parmesan cheese

Cook pasta in boiling water until done. Drain. Meanwhile, melt butter with olive oil over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes (julienned) and 1/2 of the oil in the jar, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes. Add in the tomatoes and toss pasta with sauce. Top with cheese, add pepper to taste, and serve.