Carrie's Artichoke and Sun-Dried Tomato Pasta

Step 1
Fill a large pot with lightly salted water and bring it to a rolling boil. Keep at a boil until needed.

Step 2
Meanwhile, melt butter over medium heat in a large saucepan. Add mushrooms, onion, and garlic; cook and stir until tender, about 5 minutes.

Step 3
Stir in artichoke hearts, sun-dried tomatoes in oil, and olives, then pour in wine and lemon juice; bring to a boil. Reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.

Step 4
Just before sauce is ready, cook fettucine in the boiling water until tender yet firm to the bite, about 2 minutes. Drain.

Step 5
Toss fettuccine with sauce. Top with Parmesan cheese and tomato; season with pepper.