ARTICHOKE & SUN-DRIED TOMATO PASTA
From: Theresa Falvo, Pittsburgh
Primary category: Entrees
1 clove garlic
5 large mushrooms
1 c white wine
1 can black olives
2 cans artichoke hearts
2 small cans chicken broth
1/2 c sun-dried tomatoes
Parmesan cheese
Olive oil
1 lb angel hair pasta
Primary category: Entrees
Ingredients
1 small onion1 clove garlic
5 large mushrooms
1 c white wine
1 can black olives
2 cans artichoke hearts
2 small cans chicken broth
1/2 c sun-dried tomatoes
Parmesan cheese
Olive oil
1 lb angel hair pasta
Procedure
Finely chop onion and garlic and sauté until tender. Slice mushrooms, black olives, artichoke hearts and sun dried tomatoes. Sauté vegetables quickly and remove from pan. Pour chicken broth into the pan and reduce by 1/3. Add the wine and sautéed vegetables.
Boil angel hair in salted water; drain. Pour vegetables and sauce over angel hair and toss with a generous portion of parmesan cheese.
