Fish

Artichoke and Sun-dried Tomato Pasta is for Dinner.

Artichoke and Sun-dried Tomato Pasta takes several minutes to prepare.

Artichoke and Sun-dried Tomato Pasta takes several minutes to cook.

Artichoke and Sun-dried Tomato Pasta makes 4 servings.

The ingredients for Artichoke and Sun-dried Tomato Pasta are:

1 (8 ounce) package wheat fettuccine
4 tablespoons smart balance light
3 cloves garlic, crushed
1 (8 ounce) package sliced mushrooms
1/2 medium onion, chopped
10 ounces marinated artichoke hearts, chopped
2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
1 teaspoon black pepper
1.5 Cups cooked shrimp, chopped
2 tablespoons lemon juice
1 cup dry white wine
(1 cup Parmesan cheese)

Here is how you make Artichoke and Sun-dried Tomato Pasta:

Cook pasta in boiling water until done. Drain. (if using sun dried tomatoes from a bag use the boiled water from the pasta and pour this water over the tomatoes. Then let them sit while you chop your other veggies &/or wait for smart balance to mealt.)Melt smart balance over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. 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. Toss pasta with sauce. Top with cheese (optional) , add pepper to taste, and serve.Makes 4.Number of Servings: 4Recipe submitted by SparkPeople user MZ_NO_ROLLS.

The nutritional information for Artichoke and Sun-dried Tomato Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 463.7

• Total Fat: 7.7 g
• Cholesterol: 124.3 mg
• Sodium: 1,405.7 mg
• Total Carbs: 73.0 g
• Dietary Fiber: 16.0 g
• Protein: 30.1 g