Meat Free Monday: Artichoke and Sun-dried Tomato Pasta

by Deena on August 22, 2011

This weeks meat free dish was a hit with my in-laws and my family.  I wasn’t sure if the boys would eat the sun-dried tomatoes and artichokes – but they ate every bite.    I loved this so much that I’m thinking about putting the toppings on top of pizza crust next time.  Yum

Artichoke and Sun-dried Tomato Pasta

Ingredients

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

Directions

  • Cook pasta in boiling water until done. Drain.
  • Melt butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender.

Sautéing

  • Stir in sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes.

add artichoke & sundried tomatoes

  • Toss pasta with sauce. Top with tomatoes and cheese, add pepper to taste, and serve.

Ready to eat

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