Submitted by Casey Smith

• 1 – 8 oz pkg. fettuccini
• 4T – butter
• 3 – cloves garlic, crushed
• 1 – 8 oz pkg. mushrooms sliced
• ½  – medium onion chopped
• 10 oz. marinated artichoke hears (undrained)
• 8 oz. sun-dried tomatoes packed in oil
• 1 – 2oz. can black olives drained
• 1 – ripe tomato chopped
• 2 T – lemon juice
• 1 – cup dry white wine
• 1 – cup Parmesan cheese

Cook pasta, melt butter.  Sauté onions, mushrooms and garlic till tender, add sun-dried tomatoes, olives, artichokes, wine and lemon.  Bring to a boil.  Cook until liquid is reduced by about 1/3.  Toss pasta with sauce.  Then top with tomatoes and cheese.  Add pepper to taste.