Fettuccine with Artichoke and Mushroom Wine Sauce
This vegetarian pasta recipe includes tasty artichoke and mushrooms simmered with wine and a hint of lemon.
Prep Time: 10 min
Cook Time: 15 min
Serves: 6
Ingredients
- 16 ounces Anthony's Fettuccine
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1/2 cup yellow onion, diced fine
- 2 tablespoons fresh herbs (basil, dill, cilantro), chopped
- 12 ounces artichoke hearts, drained and quartered
- 8 ounces mushrooms, washed, drained, and sliced
- 1 lemon
- 3/4 cup white wine
- 3/4 cup chicken stock
- 1 cup Romano cheese, grated
- Salt and Pepper to taste
Directions
- Cook pasta according to package directions.
- Heat olive oil and butter over medium heat. Add onions, chopped herbs, and artichokes. Cook for 2 minutes. Add mushrooms and squeeze juice from the lemon into the skillet. Add wine and chicken stock. Simmer.
- Stir in cheese and season to taste with salt and pepper. Add cooked fettuccine and blend together. Serve immediately.
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